1. Mix cornflour and plain flour and sugar in a bowl,
2. Add lemon juice
3. Mix well
4. Add eggs and whisk till combine (strain the mixture if its too lumpy)
5. Add lemon rind
6. Set aside

Lemon Cake 

1. Pre heat oven to 180C (350F)
2. Line baking dish 8  inch x 8 inch with greaseproof paper
3. Zest and juice lemons (may require more 2 or more lemons depending on the size), set aside
4. Using kitchen bench top mixer, attach with whisk, add plain flour, butter, salt and sugar. Whisk till just combine
5. In a separate bowl, whisk egg, lemon zest, lemon juice until combine.
6. Add egg mixture into flour mixture
7. Whisk till smooth and creamy
8. Pour into the prepared baking dish
9. Bake for 20-25 minutes until the top turn slightly brown.
10. Carefully pour lemon topping mixture above onto the cake.
11. Bake for another 20 minutes
12. Leave to completely cool before turning it upside down
13. Slice and garnish with fresh raspberry and icing sugar.