For filling, zest lemons to measure 1 1/2 tsp. Juice lemons to equal 1/4 Cup of juice.
Combine pudding mix, sugar, 1/4 C water and egg yolks in saucepan until blended. Stir in remaining 1 3/4 C water. Cook over medium heat till a full boil. Set aside 1/2 C of pudding. Cool slightly. Whisk butter and lemon juice in remaining pudding in saucepan. Cool for 15 minutes, stiring occasionally.
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