My Favorite Lemon Pudding

Directions

1. 1
   Whisk the sugar and the cornstarch together in a medium saucepan.
2. 2
   Add the milk and whisk until smooth.
3. 3
   Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
4. 4
   Remove the pan from the heat and stir in the lemon juice and butter.
5. 5
   Pour through a strainer into a large serving bowl or 4 individual serving dishes.
6. 6
   Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled.
7. 7
   Serve chilled.