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Lemon Base:
Mix the cornflour to a paste in a pot with some of the water.
Add the rest of the water, the lemon juice and the caster sugar.
Stir on heat until thick.
Remove from heat, cool and whisk in the 3 egg yolks saving the whites.
Set aside to cool.
Make the meringue.
Whip the egg whites until stiff. Add the sugar.
Mix to a smooth meringue.
Set aside.
The next step is to fold in the Cream Fraiche into the cooled lemon base.
Use a whisk to whip the lemon mixture into the meringue.
Spoon into ramekins.
Top with some finely grated lemon rind.
Chill for 2 hours before serving.