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Combine Dry Ingredients:
In a medium saucepan, whisk together the sugar, cornstarch, and salt until well-mixed.
Add Milk and Egg Yolks:
Gradually whisk in the milk until smooth.
Add the egg yolks and whisk thoroughly to combine.
Cook the Mixture:
Place the saucepan over medium heat and cook, stirring continuously, until the mixture starts to thicken and comes to a gentle boil (about 5-7 minutes).
Once it begins to bubble, cook for an additional 1-2 minutes, still stirring, until the pudding is thick and creamy.
Add Lemon Flavor:
Remove the saucepan from heat and immediately stir in the lemon juice, butter, and lemon zest. Whisk until the butter is melted and fully incorporated, resulting in a smooth, glossy pudding.
Chill the Pudding:
Pour the pudding into individual serving bowls or one large bowl.
Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
Serve:
Before serving, top with whipped cream and an extra sprinkle of lemon zest, if desired.
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