Step 1

In a small saucepan, combine the sugar, salt and cornstarch.

Step 2

While still off the heat, whisk in the egg yolks.

Step 3

Add the lemon juice, zest and water and place over medium low heat.

Step 4

Bring this mixture to a boil stirring constantly. I find that a silicone spatula best for this because you can continuously scrape the entire bottom of the pan, making sure that the sauce thickens evenly and doesn't stick or burn.

Step 5

Once it is boiling continue to boil for one minute, then take it off the heat and stir in the butter, a tablespoon at a time until smooth.

Step 6

Pour into an ungreased 8 cup casserole dish or a pan of similar size that is about 4 inches deep.

Step 7

Set aside while you prepare the cake batter

Step 8

Preheat oven to 350 degrees F.

Step 9

Cream together the butter and sugar until light and fluffy.

Step 10

Add the egg and beat well.

Step 11

Beat in the vanilla extract and lemon zest

Step 12

Sift together the flour and baking powder.

Step 13

Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.

Step 14

Drop the batter by rounded tablespoons, closely together, all over the surface of the lemon sauce.

Step 15

Once all the batter is in the dish you can gently smooth out the surface of the batter with the back of a tablespoon.

Step 16

Bake in the preheated oven for 40-45 minute or until a wooden toothpick inserted into the centre comes put clean.

Step 17

Let the pudding sit for about 15minutes to cool down slightly and let the sauce thicken a little.

Step 18

Serve in cereal sized bowls or dessert dishes.