Shelly's Recipe

LEMON PUDDING

Category: Pudding / Brulee / Flan

3/4 C sugar
1/4 C cornstarch
2.5 C milk
3 egg yolks, lightly beaten
2 Tbs grated lemon zest
Pinch of salt
1/2 C freshly squeeze lemon juice
2 Tbs butter

Whisk sugar and cornstarch together in saucepan. Add milk and whisk until smooth. Add egg yolks, zest, and salt and cook, stirring frequently, over medium heat. When the pudding is thick enough to coat the back of a spoon (we're not talking super thick, just a nice layer that sticks to the spoon), remove from heat.

Stir in lemon juice and butter. Pour through strainer into serving bowl. If desired, spoon into four individual serving dishes. Let cool to room temperature then cover loosely and chill for at least 2 hours or up t 3 days until set. Serve chilled.