Method

1. Cut 2cm from the top of each lemon. Trim the bases and scoop out the centres.
2. Use an electric mixer to whisk the cream, milk, pudding mix, lemon juice and lemon rind in a small bowl until firm peaks form.
3. Fold in the raspberry. Transfer mixture to a piping bag fitted with a 2cm plain nozzle. Pipe into lemon shells. Place on a plate in the fridge for 30 mins or until set. Sprinkle with lemon zest.