Easy Lemon Pudding

Ingredients

• 2 cups heavy whipping cream
• 2/3 cup granulated sugar
• Finely grated zest of 1 lemon
• 6 tablespoons lemon juice
• 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish

Directions

1. Set a medium saucepan over medium heat, then combine the cream, sugar, and lemon zest in the pan. Stir as the mixture heats until it reaches a boil. Lower the heat so it keeps bubbling gently, and cook for 5 minutes, stirring often so the cream doesn’t try to escape over the sides.
2. Stir in the lemon juice and let the mixture keep simmering for 5 more minutes, continuing to stir frequently. Remove the pan from the heat and leave the cream to cool for 5 minutes.
3. Pour the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup, or another container that will make it easy to pour.
4. Divide the pudding among 4 4-ounce ramekins or pretty stemmed glasses. Chill uncovered for 2 to 3 hours, until set. You can also make the pudding ahead and refrigerate it for up to 2 days. Add berries to each glass right before serving.