Ingredients:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 3 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the milk while continuously whisking to create a smooth mixture. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.
2. In a separate bowl, whisk the egg yolks lightly. Once the milk mixture has thickened, gradually add a small amount of it to the egg yolks to temper them. This prevents the eggs from curdling. Then, return the egg yolk mixture to the saucepan and cook for an additional 2-3 minutes, stirring constantly.
3. Remove the saucepan from heat and stir in the lemon juice, lemon zest, and butter until well combined. Pour the lemon pudding into serving cups and let them cool to room temperature before refrigerating for at least 2 hours to set.
4. While the pudding is chilling, prepare the meringue. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form and the mixture is glossy. Stir in the vanilla extract.
5. Once the pudding has set, remove it from the refrigerator and top each cup with a generous dollop of meringue. Use the back of a spoon to create peaks and swirls in the meringue for an attractive presentation.
6. To finish, use a kitchen torch to lightly brown the meringue for a toasted flavor, or place the cups under the broiler for 1-2 minutes, watching carefully to prevent burning. Serve immediately or refrigerate until ready to serve.

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