In a medium pot mix the corn starch and sugar add a cup of milk and whisk until smooth, then add the remaining cup of milk. Stir in the peel of the lemon (with the least amount of white as possible).
Heat on low until it starts to thicken, remove from heat and remove the peel. Add the cream, vanilla and lemon juice. Stir to combine, place again on the heat and bring to a boil until it thickens.
Spoon into desired glasses or cups, place a piece of plastic wrap on top, let cool, then refrigerate for 2-3 hours or even better overnight before serving. Top with fresh berries or whipped cream and grated white chocolate. Enjoy!
Notes
For the peel of the lemon it's best to use a potato peeler that way you won't get or very little white part. The white will cause the pudding to be bitter.This lemon pudding without eggs will keep in the refrigerator for up to a week. I don’t recommend freezing homemade pudding – the texture will not be the same once it’s thawed and it could separate.