Preheat the oven to 180°C/350°F/Gas 4.
Boil up the lemon juice with the sugar to make a syrup and allow this to cool.
Put the eggs into a bowl, pour the lemon syrup over them and whisk the eggs and syrup together.
Bring the cream to the boil and then whisk it into the egg and lemon mixture, together with the lemon zest.
Pour the mixture into 4 white ovenproof dishes, about 11 cm in diameter and drop 6 raspberries into each.
Place the dishes on an oven tray, put it in the oven and cook the creams for about 20 minutes or until they are set.
Remove the dishes from the oven, leave them to cool and then put them in the fridge until they are chilled.
To serve, dust each of the lemon creams with icing sugar, caramelise them either under a hot grill or with a blowtorch and garnish each with a raspberry and some shortbread biscuits.