Cream Pudding with Lemon

Prepare the sauce: In a medium pan, mix the egg whites with 1/2 cup of sugar, cornstarch, and milk

Bring to low heat, stirring constantly, until it thickens slightly

Transfer to a bowl and cover with plastic wrap in direct contact with the surface to prevent a skin from forming

Let it cool and refrigerate (about 1 hour)

Carefully peel the lemons and cut the zest into fine strips

In a medium pan, boil 3 cups of water over high heat

Add the lemon zest strips, let it boil for 1 minute, then strain

Repeat the procedure four times, adding 3 cups of boiling water each time

Strain and pat dry with paper towels. Reserve

Precalibrate the oven to 200°C (hot)

Grease ten ramekins with butter and line them with lemon zest strips. Reserve

In a blender, whip the egg yolks until frothy and add the remaining sugar gradually until stiff peaks form

Place the mixture into the prepared ramekins over the lemon zest strips

Bake in the preheated oven in a water bath until firm (about 20 minutes)

Let it cool and unmold onto individual plates

Serve warm or at room temperature with the chilled sauce around.