Favorite Lemon Pudding

1. 1

   Whisk together the sugar and cornstarch in a medium saucepan; add the milk and whisk until smooth.

2. 2

   Add the egg yolks, zest, and salt; cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.

3. 3

   Remove the pan from the heat and stir in the lemon juice and butter; pour through a strainer into a large serving bowl or 4 individual serving dishes.

4. 4

   Let cool to room temperature; refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set and thoroughly chilled.

5. 5

   Serve chilled.

No additional tips available.