Lemon Pudding Recipe

1. 1

   Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.

2. 2

   Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.

3. 3

   Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.

4. 4

   Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.

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