Old Fashioned Lemon Pudding
(Adapted from Mary at One Perfect Bite)
3/4 cup granulated sugar
1/4 cup cornstarch
2-1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch of salt
1/2 cup fresh lemon juice
2 tablespoons butter, softened
1) Place sugar and cornstarch in a 2-quart saucepan. Whisk to combine. Gradually add milk, whisking until smooth. Add egg yolks, lemon zest and salt. Cook, stirring, over medium-high heat until sauce thickens and coats a spoon.
2) Remove pan from heat. Stir in lemon juice and butter. Pour through a fine mesh strainer into a large bowl or individual serving dishes. Let cool to room temperature. Cover with plastic wrap. Transfer to refrigerator for 2 hours, or until set. Serve chilled. Yield: 4 -6 servings.