Preheat the oven to 160°C (320°F).

Start by cooking the lemon in a saucepan. Cover the lemon completely with water, bring to a boil, then simmer the lemon over low heat, covered, for about two hours. Be careful so that the lemon does not consume all the water.

Once cooked, drain the lemon, open it to remove the seeds, then blend it until you get a thick pulp.

Mix the lemon pulp well with sugar, almond flour, the six egg yolks and a tablespoon of rum. Separately, whip the egg whites until soft peak form, then gently fold them into the batter.

Grease and flour 8 moulds and fill them with the lemon batter. Do not fill them to the brim.

Bake the lemon puddings for about 35 minutes, or until they are golden brown.

Serve them warm or cold. If you prefer, you can also leave them inside the mould, then eat them with a spoon.