3 cups water
2 1/2 cups white sugar
4 eggs
1/2 cup lemon zest
6 cups milk, divided
1/2 cup lemon juice
1/2 cup lemon zest
1 teaspoon lemon zest
1 (8 ounce) container frozen whipped topping, thawed
In a large saucepan, bring water, sugar and eggs to a boil. Stir in lemon zest and lemon zest. Reduce heat to low, and stir until sugar is dissolved. Remove from heat; stir in lemon zest and lemon zest. Stir in lemon zest and lemon zest. Remove from heat.
Pour milk in a bowl. Mix lemon zest and lemon zest into milk mixture. Pour over pudding, and sprinkle with lemon peel. Bake at 350 degrees F (175 degrees C) for 50 minutes. Gently turn pie when light coming from oven. Cool completely. Serve warm or cold.
Frost with lemon cake frosting; serve warm or cold. Garnish with whipped topping if desired.