Boil the milk. In a saucepan place the 4 egg yolks, lemon rinds, half the sugar and the starch. Beat these ingredients with a whisk. Stir in the boiling milk. Boil for 5 minutes and remove from the heat.

Beat the egg whites and remaining sugar until stiff, then add to the cream. Add the lemon juice and stir. Pour into dessert bowls and sprinkle with crushed pistachio nuts.