Step 1

Lemon Base:

Step 2

Mix the cornflour to a paste in a pot with some of the water.

Step 3

Add the rest of the water, the lemon juice and the caster sugar.

Step 4

Stir on heat until thick.

Step 5

Remove from heat, cool and whisk in the 3 egg yolks saving the whites.

Step 6

Set aside to cool.

Step 7

Make the meringue.

Step 8

Whip the egg whites until stiff. Add the sugar.

Step 9

Mix to a smooth meringue.

Step 10

Set aside.

Step 11

The next step is to fold in the Cream Fraiche into the cooled lemon base.

Step 12

Use a whisk to whip the lemon mixture into the meringue.

Step 13

Spoon into ramekins.

Step 14

Top with some finely grated lemon rind.

Step 15

Chill for 2 hours before serving.