Lemon Creme Dessert

• 3 EGGS BEATEN
• 150 g CASTER SUGAR
• 3 TBSP CORNFLOUR
• 500 ml SEMI-SKIMMED MILK
• 150 ml FRESH LEMON JUICE (ABOUT 5 LEMONS)

Place the well beaten eggs and sugar in the food processor bowl fitted with the mixer. Mix at speed 6 for 1 min.

Mix the cornflour with about 3 tbsp of the lemon juice. Add the cornflour mixture, remaining lemon juice and milk to the bowl. Set the cream dessert program at 90°C at speed 4 for 12 mins, without the cap.

Evenly divide the mixture among ramekins.

When cool cover with cling film and put in the fridge for 3-4 hrs. Eat well chilled.

TIP Decorate with thin strips of zest on top of each dessert.