In a medium sauce pan, heat the milk on low heat and whisk in the corn starch and sugar.

Turn the heat to medium and stir every few minutes until the mixture begins to thicken some.

In a small bowl, whisk the egg yolks together.

Add a few ladles full of the hot milk mixture to the egg yolks to temper them.

Be sure to whisk while adding the milk so the eggs don't clump.

Slowly pour the egg mixture into the pan of milk while whisking.

Continue to cook and whisk over medium heat until thickened (the mixture should coat the back of a wooden spoon).

Pour the mixture into a bowl through a sieve (colander).

Add add the lemon juice, salt and butter.

Allow to cool to room temperature then refrigerate until ready to serve. (about 4 hours)

Preheat oven to 375 degrees F.

In a large bowl, use an electric mixer to beat the egg whites until they are very foamy.

Add the granulated sugar a couple tablespoons at a time, allowing the sugar to dissolve each time and continue to beat with the mixer until soft peaks form in the mixture.

Add the powdered sugar and flour to the bowl while continuing to mix by hand with a spatula.

Use a folding method while mixing to keep from deflating the eggs.

Once all the powdered sugar and flour are incorporated, fold in the lemon juice, honey and salt.

Pour the mixture into a 9 inch round pan and bake for 15 minutes or until a toothpick, when inserted into the center comes out clean.

Allow the cake to cool completely.

In a large bowl, combine the whipping cream and powdered sugar.

Whip with an electric hand mixer until stiff peaks form.

Cut the cake into 32 small chunks.

Place 4 chunks into the bottom of (each) four tall serving glasses.

Pour about a 1/4 cup of the lemon pudding over the cake.

Spoon about 2 tablespoons of raspberry jam on top of the pudding.

Place 4 more chunks of cake on top of the raspberry jam.

Pour about 1/4 cup of lemon pudding on top of the jam.

Cover the tops of the parfaits with whipped cream and top with a drizzle of caramel sauce.

Garnish each dish with a pretty purple flower such as an impatient.

Refrigerate until ready to serve.