This lemon pudding recipe makes a zesty creamy pudding that paired with fresh blueberries is a light delicious dessert choice.
Begin by zesting the lemons, then squeezing out the juice.
In a large saucepan stir together the cornstarch, grated zest, salt and sugar.
Add a small amount of milk to the mixture, stirring and make a smooth paste.
Once you have achieved a paste, stir in the remaining milk, use a whisk and stir until it is smooth.
Turning the heat onto medium, cook the pudding, stirring constantly until it has thickened.
Stir in the lemon juice until well combined.
If you do not want the zest in the pudding, now would be the time to put through a strainer.
If you like the zest texture, you can leave the pudding as is.
Divide the pudding into 8 glasses.
Divide the blueberries evenly into each glass and just gently stir, so some of the berries go down into the pudding. Be sure to leave some berries on the top.
Garnish with fresh mint leaves.
Cover each glass with plastic wrap and refrigerate at least 1 hour before eating.