Finely grate the zest from the lemon into a bowl. Squeeze a drop of lemon juice over it, and mix in half the sugar. Let it steep for 20–30 minutes, then beat in the eggs and egg yolks. Bring the milk to scalding point, and pour it over the eggs, stirring continuously. Strain the custard through a not-too-fine sieve (you want the lemon zest to come through but not the white threads from the eggs) into wetted ramekins or dariole moulds. Place in a roasting tin filled with water to about halfway up the ramekins or moulds. Lay a piece of foil on top to cover, and bake in a preheated oven at 180°C / 350°F / Mark 4 for 30 minutes or until the custards are set.
Test for setting by inserting a skewer into the centre. When the custard has set, the skewer will emerge clean. Remove from the oven, allow to cool, and then chill until required. To make the sauce, heat the raspberries gently with the remaining sugar, and when it has dissolved, rub through a sieve. Spoon on to plates, turn the custards out, and place on top of the sauce.
Make orange custards in the same way, and serve them warm with chilled strawberries, sliced or left whole.
© 1995 Frances Bissell. All rights reserved.