Ingredients
6 large egg yolks
1 c. sugar
2 tbsp. sugar
c. cornstarch
1 tbsp. finely grated lemon zest
1/4 tsp. Coarse salt
3 1/2 c. milk
1 c. freshly squeezed lemon juice
1 c. heavy cream
Preparation
Step 1In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.Step 2Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.Step 3Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)Step 4To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings.
