Lemon Pudding Recipe - Ingredients for Four People

        3/4 cup/ 150g /6oz sugar
        1/4 cup/ 50g /2oz cornstarch
        2 1/2 cups/ 615ml/ just over a pint milk
        3 large egg yolks, lightly beaten
        Finely grated zest 2 lemons
        Pinch salt
        Juice of 2 lemons
        2 tablespoons unsalted butter, at room temperature
        Whipped  cream and crushed digestive biscuit for decoration


Lemon Pudding Recipe Method

    Whisk the sugar and the cornstarch together in a bowl.
    Add the milk and whisk until smooth.
    Whisk in the the egg yolks, zest, and salt. 
    Pour into a medium sized saucepan. 
    Stir constantly with a wooden spoon over medium heat until thickened enough to thickly coat the back 
    of a spoon.
    Remove the pan from the heat and stir in the lemon juice and butter. 
    Divide evenly between 4 serving dishes.
    Allow to cool before covering loosely with cling film and putting into the fridge to chill thoroughly.
    Just before serving decorate with some whipped cream and a sprinkling of crushed digestive biscuit.

https://www.cutting-edge-mediterranean-recipes.com/lemon-pudding.html