Lemon Greek Yogurt Pudding

A smooth and refreshing ending to a meal that needs just minutes to prepare.

Zest of 1 lemon
1/2 cup lemon juice
2 eggs
1/2 cup sugar
6 tbsps butter
1 tsp cornstarch
1/4 cup Greek yogurt

Whisk eggs and sugar together in a saucepan.  Add juice, zest and butter cut into cubes.

Cook over medium heat about 5 minutes.
Reduce heat to low and cook until you can coat a spoon, about another 5 minutes.

Remove 1/4 cup of the mixture and whisk in the cornstarch. When smooth return to the pot, whisking well. Cook a further 3 minutes.

Remove from heat for 20 minutes.
Fold in the Greek yogurt and chill.
Garnish with more lemon zest.

Serves 4