Assigned Tags / Keywords:

custard, dessert, eggs, lemon

Ingredients per portions

180 ml	water
4 tbsp	lemon juice
	zest of 1/2 lemon
100 g	sugar
2 ½ tbsp	cornstarch
1 medium	egg, white only

Combine sugar and cornstarch and mix thoroughly.

Combine water, lemon rind and lemon juice in a small saucepan and bring gradually to a boil.

Beat egg white until stiff.

Pour hot lemon mixture into the cornstarch mixture and mix smooth.

Return to the heat and bring to a boil.

Pour mixture into the beaten egg white and beat again to blend well.

Pour into ramekins and leave to cool.

Serve with a custard sauce.

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