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Directions:
Combine the cornstarch, sugar, and salt in a medium saucepan and stir well.
To ensure it’s creamy, add the whole milk little by little.
Keep stirring the mixture constantly until it starts to gently boil and becomes thicker. This should take about 5-7 minutes on medium heat in the pot.
Gently beat the egg yolks in a separate bowl. While stirring, slowly add around half a cup of the warm milk mixture to the eggs to prevent them from curdling.
Keep stirring the beaten egg yolks into the rest of the milk mixture in the pot.
After stirring for a few more minutes, the pudding will become thicker.
Once you remove the pan from the stove, mix in the lemon peel, butter, and juice until they are well combined and the butter is melted.
Put the pudding in a large bowl or separate plates to serve.
To prevent a skin from forming, cover the top of the pudding with plastic wrap and put it in the freezer for at least 2 hours, or until it becomes firm.
Cool the lemon pudding before serving. Add whipped cream and extra lemon zest on top, if desired.
Enjoy a tasty lemon dessert to satisfy your craving for something sweet!
