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The Galley Gourmet: Meyer Lemon Pudding 3/4 cup granulated sugar 1/4 cup cornstarch 2 1/2 cups whole milk 3 extra large egg yolks, lightly beaten 2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest + 1 tablespoon orange zest) 1/4 teaspoon kosher salt 1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice + 1/4 cup freshly squeezed orange juice) 2 tablespoons unsalted butter at room temperatureKaichee

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