Martha's Lemon Pudding

 Another use for the lemons I bought was Martha Stewart’s lemon pudding. This has to be the best lemon pudding I have ever made. Silky smooth and just the right amount of tartness. Easy to make and while I made half of the recipe, next time I will make all of it as we would have eaten some more later in the day. Really, really good. So much better than boxed pudding mix and not a lot more trouble to make.
 You will pleased with this pudding if you like lemon, just right, taste and texture.
Martha’s Lemon Pudding
6 large egg yolks
1 cup sugar
⅓ cup cornstarch
1 tablespoon finely grated lemon zest, plus more for garnish (optional)
¼ teaspoon coarse salt
3 ½ cups milk
1 cup freshly squeezed lemon juice
 In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and ½ cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk. 
 Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat and whisk in lemon juice. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 ½ hours. (to store overnight, cover dishes tightly with plastic wrap once pudding has cooled).
 Spoon whipped cream over puddings; garnish with extra lemon zest if desired.


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