Lemon pudding can be an egg-based dessert cooked on the stovetop and served chilled, or a warm, oven-baked treat, usually with a sponge-cake-like top and a lemony sauce underneath. Martha Stewart offers a recipe for the first kind, while BBC Good Food offers one for the latter.
To make Martha Stewart's lemon pudding, whisk 6 large egg yolks, 1 cup of sugar, 1/3 of a cup of cornstarch, 1 tablespoon of finely grated lemon zest, 1/4 of a teaspoon of salt and 1/2 a cup of milk in a medium saucepan until completely smooth. Gradually whisk in 3 more cups of milk.
Put the saucepan over medium heat, and bring the contents to a gentle simmer, whisking every now and then. As the mixture comes to a simmer, it begins to thicken. Take the pan from the heat, and whisk in 1 cup of freshly squeezed lemon juice.
Strain the mixture through a fine-mesh sieve and into a medium bowl. Divide the mixture equally into 8 serving dishes, then refrigerate, uncovered, for about 1 1/2 hours, or until chilled. Once the puddings have chilled they can be covered tightly with plastic to store overnight.
At serving time, whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. Spoon the cream over the puddings, and garnish with lemon zest, if desired.