1/2 c. sugar
3 tbsp. corn starch
1 egg
1 c. milk
1 c. light cream
1 lemon
1/2 pt. strawberries
1/2 pt. raspberries

Mix sugar, corn starch in a sauce pan. Whisk in egg until it is smooth. Add milk and light cream. Cut a 2 inch strip of yellow zest from lemon and add. Cook over low heat, stirring constantly, about 20 minutes. Pour through a strainer into a bowl. Squeeze 1 tablespoon juice from the lemon and put in. Press plastic wrap directly on the surface of this pudding so a skin won't form and cool 20 minutes. Refrigerate until chilled, about 1 hour. Slice strawberries, layer lemon pudding with berries in parfait glasses. Refrigerate until ready to serve.