Ingredients
Scale
- 3 egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon table salt
- 1/2 cup lemon juice
- 1.5 cups 2% milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
Instructions
- Separate the egg whites from the yolks and save the whites for later
- Add the yolks, sugar, cornstarch, salt, lemon juice, and milk to a medium saucepan and whisk until there are no clumps
- Turn the heat to medium
- Set a timer for 10 minutes
- Switch to a spatula and stir continuously
- Around minute 5, the pudding will start to get thick
- Turn the heat to low and continue stirring until the time runs out
- Turn off the heat and add the extracts and stir
- Transfer the pudding to a bowl and cover with a piece of plastic wrap
- Refrigerate for at least 2 hours before serving – keep covered
- Prep Time: 5
- Cook Time: 15