Lemon Pudding

In a saucepan, whisk together sugar, flour, and salt.

Gradually whisk in milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens.

In a separate bowl, whisk the egg yolks. Gradually whisk in a ladle of the hot milk mixture to temper the eggs.

Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.

Remove from heat and stir in lemon zest, lemon juice, and butter until well combined.

Pour into serving dishes and refrigerate until set.