Lemon Cream Pudding

This pudding must be made at least 2 hours ahead to allow proper chilling and setting. It can be prepared up to 2 days in advance and stored covered in the refrigerator, making it an ideal make-ahead dessert for entertaining.

Cover the pudding directly with plastic wrap pressed against the surface to prevent a skin from forming, then refrigerate for up to 3 days. The texture is best within the first 48 hours. Do not freeze, as the egg white foam will break down and become watery upon thawing.