Thoroughly wash and peel the lemons, removing only the yellow part of the zest. For those desiring a more pronounced bitter note, the white part of the zest can optionally be included. Infuse the lemon peels in water for at least 6 hours. If preparing the dessert for the following day, allow an overnight infusion. Once infusion is complete, remove the peels and retain the water. At this point, squeeze the lemons and filter the resulting juice.

In a saucepan, combine the sugar and corn starch, then add the lemon juice. Mix thoroughly to avoid lump formation. Add the infused water and mix again. Transfer the mixture to low heat and stir constantly until thickened.

Remove the saucepan from the heat. Pour the mixture into individual molds or a large mold, wet with cold water to facilitate removal of the pudding.

Allow to cool to room temperature, then transfer the lemon pudding to the refrigerator for 5–6 hours.

A few minutes before serving, invert the molds onto small plates or saucers. Optionally garnish with chopped pistachios, lemon wedges, or fresh mint or basil leaf.