Bright lemon juice and zest bring bold citrus flavor to this silky, spoonable pudding, thickened to a glossy, custardy finish with cornstarch and pasteurized egg yolks. A touch of butter whisked in at the end gives it that rich, velvety mouthfeel, while straining the base ensures every spoonful comes out perfectly smooth with zero curdled bits. Chilled until set and topped with a soft, billowy vanilla cream whipped to gentle peaks, it's the kind of make-ahead dessert that feels fancy but comes together with pantry basics. Each cup is tangy, cool, and cloud-light on top — a lemon lover's dream in individual portions. It's a solid pick if you're keeping an eye on added sugar and still want something that tastes like a genuine treat.
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In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined. Gradually whisk in the milk until smooth with no dry pockets remaining.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 7–9 minutes. Once bubbling, continue to whisk and cook for 1 full minute — the pudding should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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