With a mixer, beat the eggs with the sugar, add the milk and stir. Pour the mixture into a pot with non-stick coating, put it on low heat and add the semolina.
While stirring nonstop, boil until the cream thickens, while also adding the finely grated lemon rinds right before boiling point. Cover the prepared cream with plastic wrap and leave it aside while you make the caramel.
In a small cake form, pour the lemon juice from 1 lemon, add the sugar, put it on a heated stove top and boil until you obtain a pale brown caramel.
Beat the cream with a mixer and pour it carefully into the cake form with the caramel, even it out and after it cools, put it in the fridge for no less than 3 hours.
Finally, invert the unique dessert onto a platter, sprinkle with the coarsely mashed cashews and serve.