Silky Lemon Pudding

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

Step-by-step instructions

1. 1

   In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.

2. 2

   Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.

3. 3

   Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.

4. 4

   Remove pan from heat & add lemon juice & butter, stirring to blend.

5. 5

   Pour through a strainer into a large serving bowl or 4 individual serving dishes.

6. 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. 7

   Serve chilled & ENJOY!