Old-Fashioned Lemon Pudding

Recipe View In the top of a double boiler set over simmering water, whisk together the sugar, cornstarch, and salt until well combined. This prevents lumps from forming. (2 minutes)

Recipe View Slowly pour in the water, whisking constantly to create a smooth mixture. Cook, stirring frequently, until the mixture thickens to the consistency of gravy. (5-7 minutes)

Recipe View Remove the double boiler from the heat.

Recipe View In a separate bowl, beat the eggs until light and foamy. (2 minutes)

Recipe View Gradually drizzle 1 cup of the hot sugar mixture into the beaten eggs, whisking vigorously to temper the eggs and prevent curdling.

Recipe View Slowly whisk the egg mixture into the remaining sugar mixture in the double boiler. Return the double boiler to over simmering water.

Recipe View Cook, whisking constantly, until the pudding thickens to your desired consistency. (6-8 minutes)

Recipe View Remove from heat. Gradually whisk in the lemon juice and butter until fully incorporated and the pudding is smooth and glossy.

Recipe View Pour the pudding into a serving bowl or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 30 minutes, or up to 1 hour, to allow the pudding to cool and thicken further.