juice and grated rind of 2 lemons
150 g sugar
2 eggs
1 spoon wheat flour
2 dl milk

Separate the yolks and the whites of the eggs. Mix the yolks with sugar in a casserole dish. Add the wheat flour and the milk and blend. Add the lemon juice and grated rind to the casserole dish. Heat and stir continuously for about three minutes until it thickens. Allow it to cool. Whip the egg whites until thick and add carefully to the cream. Serve in individual glasses and allow it to cool in the fridge.