Super Creamy Lemon Pudding: A Velvety, Refreshing Dessert Delight

In a medium saucepan, whisk together the sugar, cornstarch, and salt. This mixture will help thicken the pudding as it cooks.

Mix the Wet Ingredients:
In a separate bowl, whisk the egg yolks lightly. Set aside.

Heat the Milk and Cream:
In the same saucepan, add the milk and heavy cream to the dry mixture. Stir well to combine. Heat the mixture over medium heat, whisking constantly to prevent any lumps. Once the mixture begins to warm, it will start to thicken.

Temper the Egg Yolks:
Once the milk and cream mixture is hot (but not boiling), gradually pour a small amount of the hot mixture into the egg yolks while whisking constantly. This process, called tempering, prevents the eggs from curdling. After adding about 1/2 cup of the hot liquid to the yolks, slowly pour the egg yolk mixture back into the saucepan, whisking continuously.

Cook the Pudding:
Return the saucepan to the heat and continue cooking the pudding over medium heat, whisking constantly. Once the pudding thickens and begins to bubble around the edges, reduce the heat to low and cook for an additional 1-2 minutes, continuing to whisk.

Add Flavor and Finish:
Remove the saucepan from the heat. Stir in the lemon juice, lemon zest, butter, and vanilla extract. The butter will melt and make the pudding extra creamy. Continue to stir until the mixture is smooth.

Chill the Pudding:
Pour the pudding into individual serving dishes or a large bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to allow the pudding to set and chill.

Serve:
Once chilled, serve the pudding on its own, or top it with whipped cream, fresh berries, or even a sprinkle of extra lemon zest for a beautiful presentation.

Serving and Storage Tips: