In a mixing bowl, blend the eggs to mix the egg yolks and egg whites.
In a deep sauce pan, combine the sugar, cornstarch, flour and buttermilk. Cook the mixture on medium heat for 15 minutes.
Remove the pan from the heat and slowly mix the beaten eggs into the mixture. Now add the lemon peel, lemon juice, and butter and simmer on low heat for 4-6 minutes. but don’t boil.
When the mixture gets thick, pour it into a glass bowl and mix whipped cream into it.
Scoop the pudding into serving bowls and chill for 30 mins.