Favorite Lemon Pudding

In 'Luscious Lemon Desserts' by Lori Longbottom

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup sugar
• 1⁄4 cup cornstarch
• 2 1⁄2 cups milk
• 3  large  egg yolks, lightly beaten
• 2  tablespoons  finely grated lemon zest
•  salt, a pinch
• 1⁄2 cup fresh lemon juice
• 2  tablespoons unsalted butter, at room temperature

Directions

1. Whisk together the sugar and cornstarch in a medium saucepan; add the milk and whisk until smooth.
2. Add the egg yolks, zest, and salt; cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.
3. Remove the pan from the heat and stir in the lemon juice and butter; pour through a strainer into a large serving bowl or 4 individual serving dishes.
4. Let cool to room temperature; refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set and thoroughly chilled.
5. Serve chilled.