Lemon Pudding Recipe - cooking recipe

Ingredients

8 lemons (or 2 tablespoons lemon zest and 1 cup lemon juice)
1 cup sugar
1/3 cup cornstarch
3 cups half-and-half
4 egg yolks
3 tablespoons light butter, room temperature

Preparation

Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
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.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
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.