Lemon Pudding

Combine sugar, cornstarch, and salt in the upper section of a double boiler placed over simmering water; ensure thorough mixing to prevent lumps from forming. Gradually incorporate 5 cups of water into the mixture, stirring continuously to facilitate even distribution. Continue cooking, stirring regularly, until the mixture reaches a thickened state similar to gravy, lasting approximately 5 to 7 minutes. Remove from the heat source.

In a separate bowl, beat eggs until they become light and airy. Gradually pour 1 cup of the sugar mixture into the bowl with eggs, whisking vigorously to prevent the eggs from scrambling. Whisk the egg mixture into the remaining sugar mixture, then return it to the double boiler. Cook, stirring constantly and with great attention to detail, until the mixture reaches a thickened state similar to pudding, taking around 6 to 8 minutes. Whisk lemon juice and butter into the pudding mixture gradually, blending until well combined.

Allow the dessert to cool in the refrigerator for 30 minutes to 1 hour before serving.