Sicilian Lemon Puddings

Zest and juice three lemons into a mixing bowl; if using whole lemon shells, halve the lemons, scoop out the flesh, and squeeze the juice into the bowl, reserving the zest of three additional lemons for later.

Add the sugar, cornflour, and eggs to the lemon mixture and whisk until the mixture is smooth and fully combined.

Transfer the mixture to a saucepan, add the water and a pinch of sea salt, and stir to incorporate.

Place the saucepan over medium‑low heat and continuously stir, scraping the bottom and sides, until the mixture thickens, becomes syrupy, and coats the back of a spoon (about 5‑7 minutes).

Remove the pan from the heat and continue stirring for another 30 seconds to finish the cooking process.

Immediately pour the hot pudding into the prepared lemon halves or into small serving glasses.

If any pudding remains, transfer it to additional glasses; any leftover lemon juice can be saved for another use.

Cover the containers and refrigerate for 4 to 6 hours, or until the puddings are set and have a smooth, curd‑like texture.

Serve the chilled lemon puddings as they are, or drizzle each with a small amount of good olive oil for a daring, aromatic twist.