Silky Lemon Pudding

Found in the 2001 cookbook, Luscious Lemon Desserts, this recipe makes for a tart, wonderfully tasting lemon treat! Preparation time does not include the time needed to cool to room temperature or to chill for 2 hours or more!

• Ready In: 15 mins
• Serves: 4

Ingredients

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

Directions

1. In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
2. Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
3. Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
4. Remove pan from heat & add lemon juice & butter, stirring to blend.
5. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
6. Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
7. Serve chilled & ENJOY!