(Serves six)

150 g sugar
3 level tbsp cornflour
3 large eggs, separated
3 lemons
300 ml water
2 tbsp sugar
100 ml cream, whipped
Mint sprigs

Put 100 g of the sugar into a bowl together with the cornflour, egg yolks and the grated zest from two of the lemons and mix it all together well. Pare the zest from the remaining lemon and set it aside, then squeeze the juice from all three lemons and put it into a pan with the water. Bring to the boil, then gradually whisk it into the yolk mixture.

Return it all to the pan, bring slowly to the boil, stirring constantly until it thickens, and simmer for two minutes. Pour it into a bowl, press a piece of greaseproof or non-stick paper on to the surface to prevent a skin forming, and let it get cold.

Whisk the egg whites to a soft snow, then gradually add the remaining 50 g of sugar and whisk until the whites are stiff and glossy. Peel off the paper from the lemon mixture and beat it well.

Stir in a spoonful of the whites to soften it, then gently fold inthe remaining whites. Divide the mixture between six stemmed glasses and chill in the fridge.

Trim off any pith from the reserved lemon zest and cut it into very thin shreds. Put them in a small pan, cover them with water, bring to the boil, then strain them and repeat once more. Put the two tablespoons of sugar into a small pan with two tablespoons of water, add the lemon shreds and bring slowly to the boil. Let it bubble for five minutes, then drain and cool.

Top the glasses with swirls of whipped cream, sprinkle with the lemon shreds and add a sprig of mint. These are good served with crunchy shortbread biscuits.