A lovely, light, summer dessert, perfect for a warm day.
1 large lemon
1 heaped tbsp cornflour
2 eggs, separated
50g dessicated coconut, toasted
Put the water in a saucepan with the finely pared lemon rind. Try not to include any of the white pith, this will make your puddings bitter. Simmer gently for 5 minutes.
Mix sugar and cornflour together in a large bowl, blend with 3tbsp cold water.
Remove the pan from the heat and add the lemon juice to the cornflour mixture and add to the pan, bring to the boil, stirring, and cook for 2 minutes.
Pour the lemon mixture onto the egg yolks and beat well together. Set aside until cold and slightly thickened.
Whisk the egg-whites until firm and, using a metal spoon, gently fold into the lemon mixture.
Pour into small dishes or 1 large dish and sprinkle with toasted coconut.