Old Fashioned Lemon Pudding

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Old-Fashioned Lemon Pudding

1 1/2 cup granulated sugar
1/2 cup cornstarch
5 cups milk
6 large egg yolks, lightly beaten
4 tablespoons finely grated lemon zest
Pinch of salt
1 cup fresh lemon juice
1/4 cup butter, softened

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.


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: 8 -12 servings.

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