Lemon Pudding

You have to– it’s getting to be warm-weather season– make some good lemon pudding.  It’s refreshing, makes the kitchen smell pleasant; clears up the senses, too.  You just feel like a spring is in your step when you’ve got real lemons on the counter, and it’s everything reminding you of the joys of Spring, Easter around the corner, everything in bloom.

Whisk 3/4 cup sugar with 1/4 cup cornstarch in a medium pan. 

Pour in 2 1/2 cups whole milk and whisk until smooth.  Add 3 lightly beaten egg yolks. 

Then whisk in 2 tablespoons finely grated lemon zest and a pinch of salt.  Cook, stirring constantly, over medium heat until thickened enough to coat the back of a wooden or bamboo spoon. 

Remove the pan from the heat and stir in 2 tablespoons unsalted butter, along with 1/2 cup freshly squeezed lemon juice.

Pour through a strainer of a large serving bowl…  Cool, then chill for several hours.