Lemon Pudding

My mom didn't often make desserts for us but when she did it was usually pudding or jello. I have to admit I'm spoiled and will not make instant pudding. I think it tastes grainy. Pudding from scratch is extremely easy to make and takes very little time. Waiting for it to cool takes longer.

Serves 8
3 cups milk
1/2 cup cream or half and half
1 cup lemon juice
1-1 1/2 cups sugar(the amount depends on how tart your lemons are)
6 large egg yolks
1/4 teaspoon salt
1 tablespoon lemon zest
1/3 cup cornstarch

In a medium saucepan, off the heat, whisk together the egg yolks, sugar, cornstarch, lemon zest, salt and 1/2 cup of milk. When smooth, add the rest of the milk and cream. Place over medium/high heat and whisk continually until mixture comes to a gentle simmer. Once thickened, remove from the heat. Whisk in the lemon juice. Taste and add more sugar if necessary. Whisk again. Pour mixture into a medium bowl through a fine mesh sieve. Cover with plastic wrap, making sure the wrap touches the top of the pudding. This will keep a skin from forming on top. Place in the frig until cool. Scoop out into serving dishes. Top with whipped cream if desired.