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| 3 | Lemons; juice of |
| 3 Esslöffel | water |
| 30 Gramm | Sugar; (1oz) |
| 1 Teelöffel | Cornflour |
| 1 | egg yolk |
| 30 Gramm | Butter; (1oz) |
| 100 Milliliter | Double cream; (4fl oz) |
| 15 Gramm | Melted butter; (3/4oz) |
| 2 | eggs |
| 60 Gramm | Plain flour; (2oz) |
| 290 Milliliter | Milk; (1/2 pint) |
| 2 | egg whites |
| 120 Gramm | Caster sugar; (4oz) |
| 1/2 Teelöffel | Cornflour |
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Boil the lemon juice, water and sugar together. Dissolve cornflour in a little water and add to the liquid. Bring back to the boil stirring all the time until liquid thickens. Add egg yolk and beat well. Remove from heat, add butter and cream and stir well. Allow to cool.
Heat a non stick pan and make 2 pancakes.
Whisk egg whites to stiff peaks, add sugar and cornflour slowly. Then increase the speed for 2 minutes until smooth.
Spoon some of the lemon curd into the centre of the pancakes and then some meringue. Roll up the pancakes. Bake in an oven at 200°C/400?F/gas mark 6 for 5 minutes. Serve immediately.
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