Creamy Lemon Pudding

Smooth, tangy, and lightly sweet, this lemon pudding is easy to make and perfect for spring or summer.

Ingredients

¾ cup sugar

¼ cup cornstarch

⅛ tsp salt

2 ½ cups whole milk

3 large egg yolks

2 tbsp lemon zest

⅓ cup fresh lemon juice

2 tbsp unsalted butter

Whipped cream, for topping (optional)

Instructions

Mix base: In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk until smooth.

Cook: Place over medium heat and cook, whisking constantly, until thickened and bubbling (about 5–7 minutes).

Temper eggs: In a small bowl, whisk egg yolks. Slowly whisk in a little hot pudding mixture to temper. Pour yolks back into saucepan and cook 2 more minutes, stirring constantly.

Add lemon: Remove from heat. Stir in lemon zest, lemon juice, and butter until smooth.

Chill: Pour into individual cups or a large bowl. Cover surface with plastic wrap to prevent skin from forming. Refrigerate at least 2 hours.

Serve: Top with whipped cream if desired.