My Favorite Lemon Pudding

Ingredients:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons finely grated lemon zest
- Pinch salt
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, at room temperature

Directions:
- Whisk the sugar and the cornstarch together in a medium saucepan.
- Add the milk and whisk until smooth.
- 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.
- Remove the pan from the heat and stir in the lemon juice and butter.
- Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature.
- Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled.
- Serve chilled.