Butter three, 3-cup ovenproof molds or bowls; dust with sugar and set aside. In saucepan combine 1/2 cup of the sugar with milk, butter and lemon peel; heat to melt butter. Combine flour and cornstarch; stir into hot milk mixture just to blend (mixture may be lumpy). Pour into blender or food processor fitted with metal blade. With machine running, add egg yolks, then lemon juice; whirl until smooth. our into mixing bowl; set aside.

Beat egg whites and cream of tartar until foamy. Gradually add remaining sugar and beat to form soft peaks. Fold egg whites into milk mixture, spoon equal amounts into the prepared molds. Set molds in large pan and pour in hot water to a depth of 1-inch. Bake in 350 degree F oven 25 to 30 minutes until lightly browned and set. Remove molds from water bath. Cool 5 minutes; loosen edges and invert onto large serving plate. Serve warm or chilled. Spoon some of the strawberry sauce around the puddings and pass remaining sauce separately.

Strawberry Sauce Directions: Thaw frozen strawberries. Rub through a sieve or strainer to remove seeds. Stir in 1/4 cup honey and 2 oz amaretto (optional). Chill.
Recipe Courtesy of The California Strawberry Commission.