Lemon PuddingUser Submitted Recipe
2/3 cup sugar
1/4 cup cornstarch
1 teaspoon grated lemon peel
2 1/2 cups milk
2 large egg yolks
1/3 cup fresh lemon juice
In 2 quart saucepan, with wire whisk, stir sugar, cornstarch, lemon peel, and salt until blended. Stir in a little milk until smooth; stir in remaining milk. Cook over medium-high heat, whisking constantly, until mixture thickens and boils. Boil 1 minute, whisking. Remove from heat.
In small bowl, whisk egg yolks and lemon juice. Into yolks, gradually whisk half of hot milk mixture. Pour yolk mixture back into milk mixture in saucepan, stirring rapidly to prevent lumping. Cook over low heat, stirring constantly, about 2 minutes, until very thick.
Spoon pudding into shallow bowl. Press plastic wrap onto surface of pudding to prevent skin from forming as pudding cools. Refrigerate at least 2 hours, until chilled and set.