Lemon Pudding

By lorik

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups milk
• 3 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice
• 2 tablespoons butter
• 1 tablespoon finely grated lemon zest

Preparation

Step 1

In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan.

Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly. Remove from heat and stir in lemon juice, butter, and lemon zest. Spoon into individual serving dishes or 1 large bowl.

Cover with plastic wrap directly on surface of pudding, and refrigerate 4 hours, or until firm.