Mix 5 - 6 tablespoons of the milk with the cornstarch in a separate bowl until the starch has completely dissolved. Put the rest of the milk in a saucepan.
Finely grate the peel of the organic lemon, then squeeze out the juice. Mix the lemon zest and lemon juice with the cream cheese and sugar.
Heat the milk in the pot and stir in the lemon, cream cheese and sugar mixture. Then bring the mixture to the boil briefly. Take the saucepan off the stove and stir in the mixed cornstarch. Put the pot on the stove again and bring to the boil again for approx. 1 minute while stirring.
Rinse 4 glass bowls or pudding molds with cold water and pour the hot pudding mixture into the bowls that are still wet. Allow to cool at room temperature for about 20 minutes so that a skin forms, then place in the refrigerator for at least 3 hours.
Tip: This goes well with fresh fruit or fruit puree cream.
Those with a sweet tooth take note: Do not put the spoon into the pudding mixture again after snacking if it is not yet firm - enzymes prevent it from setting.
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