2½ cups water
1 cup sugar
Juice of 1½ lemons
Lemon zest of half an unwaxed lemon
3 dessert spoons corn starch (up to seven if necessary)
Mix together the water, sugar, lemon juice, lemon zest and corn starch, and bring to the boil stirring constantly. Leave the mixture to cool a little.
Separate the eggs and whisk the egg whites until stiff. Gently fold them into the lemon mixture along with the egg yolks.
Place the lemon dessert in the fridge and serve cold.
You can also lightly freeze it in the freezer.