Ingredients
Method
Step-by-Step
- Whisk the sugar, cornstarch, and salt together in a medium saucepan. Gradually whisk in the whole milk until the mixture is completely smooth and no dry pockets remain.
- Cook the milk mixture over medium heat, whisking frequently, until it is steaming and begins to thicken. Keep the heat moderate so the cornstarch dissolves evenly without scorching the bottom of the pan.
- In a separate bowl, whisk the egg yolks until blended. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them, adding the liquid in a thin stream while whisking constantly.
- Pour the tempered yolk mixture back into the saucepan. Cook while whisking constantly until the pudding reaches a gentle boil and is thick enough to coat a spoon, usually 1–2 minutes after it begins bubbling.
- Remove the saucepan from the heat. Whisk in the Meyer lemon juice, lemon zest, and butter until the pudding is smooth and glossy.
- For an especially smooth texture, strain the pudding through a fine-mesh sieve into a bowl or individual serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate the pudding for at least 2 hours, or until thoroughly chilled. Serve with whipped cream, berries, or a little additional Meyer lemon zest.
Notes
Temper the yolks gradually and whisk constantly after returning them to the saucepan to prevent scrambled egg pieces. Add the lemon juice only after removing the thickened mixture from the heat because adding acidic juice too early can cause the milk to curdle. The pudding thickens further as it cools, so do not overcook it while trying to reach its final chilled consistency. Store covered in the refrigerator.