Silky lemon pudding starts with a simple stovetop custard — fresh lemon juice and zest whisked into a thickened milk base, tempered with egg yolks and finished with a few pieces of butter for a glossy, spoonable texture. Straining it before it chills gives you a completely smooth, curd-like set, free of any lumps or zest strands, so every bite is pure citrus silk. Piled into individual cups and topped with a soft, billowy vanilla cream, it turns into a dessert that looks fancy but comes together with pantry basics and a whisk. The tang of lemon against the barely-sweet cream is what makes this one worth keeping in rotation, and it's a genuinely easy option to serve on a gluten free menu without a second thought. Make it the night before, since it needs a solid hour to firm up in the fridge, and finish the cream right before serving so it holds its swoop. It's the kind of make-ahead treat that feels special enough for guests but simple enough for a Tuesday night craving.
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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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