Lemon Cream with Fruit

1 cup sugar

pinch salt

1/2 pint water

2 tbs butter

1/4 pint cream

1 tbs plain flour

1 tbs corn flour

1/4 cup lemon juice

1 beaten egg

grated rind small lemon

Method: In a small saucepan mix sugar, flours and salt. Blend with a little of the water then add the rest with lemon juice and rind. Stir over heat until boiling and thickened. Add a little to beaten egg, return to saucepan and stir till thickened a little more. Remove from heat, add butter and cool. Beat cream till thick and fold in prepared mixture. Chill. Serve with pineapple, banana, lychee. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']