Lemon Fluff Recipe

1 packet of lemon meringue pie filling mix
200 ml water

1 egg, separated
170 g/6 oz/1 small can of cream

Toasted chopped nuts, to decorate

Method:

Blend the pie filling with the water in a saucepan. Whisk in the egg yolk. Bring to the boil and cook for 2 minutes until smooth and thick. Leave to cool.

When cold, fold in the cream. Whisk the egg white until stiff and fold in with a metal spoon. Run into four glasses and chill for at least 30 minutes. Sprinkle with chopped nuts before serving.