Blend cornstarch in 1/2 cup milk. Combine with rest of milk, eggs, sugar, and lemon rind. Blend thoroughly in saucepan.
Cook over slow fire about 10 minutes; stir constantly until it comes to a boil. Remove from fire immediately; take out lemon rind; add almond extract. Cool.
Slice pound cake in ¼ inch thick slices. Arrange 1 layer of cake on bottom of 10 inch pie plate; pour some of mixture (about ½ inch thick) over this. Alternate until all cake and mixture is used. The top layer should be cream. Place in refrigerator 4 to5 hours or until ready to serve. Then sprinkle chopped chocolate and citron over top with a cherry in the center for color.
It makes for great chocolate treats and is a wonderful dessert for chocolate-fans.
Serves 10 to 12.