Step 1

Place a fine strainer over a clean non-reactive medium bowl and set aside. Prepare your serving glasses

Step 2

In a small bowl combine the granulated white sugar, light brown sugar, and lemon zest from ONE lemon. Using your fingers, rub the zest into the sugar.

Step 3

In a large saucepan combine the milk, the sugar-lemon zest mixture, corn starch, salt and vanilla extract. Add the egg yolks and whisk to combine.

Step 4

Turn on your burner to a medium-low and slowly bring your pudding mixture to a simmer. Whisking the hot milk constantly until the mixture starts to thicken up. This can take anywhere between 5-10 minutes. Do not allow it to come to a boil or burn on the bottom of the pan. The lemon pudding is ready when it leaves a path on the back of a spoon.

Step 5

Remove the saucepan from the heat and whisk in the lemon juice and butter. Whisk until fully combined.

Step 6

Pour the cooked lemon pudding mixture through a fine strainer set over a clean medium heatproof bowl.

Step 7

Using a large cookie scooper divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow to chill for at least 2hrs or up to 5 days.

Step 8

When ready to serve, garnish it with a generous dollop of whipped cream and fresh berries.

Step 9

To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk attachment.

Step 10

Whisk at a medium speed until stiff peaks form.