Lemon Buttermilk Pudding {Gluten Free}

I know Easter is coming up, and it is all about carrots.  I was actually working on some carrot themed cookies, but they are not quite up to my perfect cookie standards.  However, a few friends claim they're delicious, but I'm looking for the wow factor.  You'll get it soon; I promise.  
Speaking of wow factor, this savory Carrot Soup is down right delicious.  It's a creamy soup that is easily made in a crock-pot.  If you are in the same situation as many of my friends in Denver (they had a major blizzard Wednesday and Thursday with 20+ inches of snow and blowing winds) a warm and simple soup sounds perfect.  Though, if you are anything like me, you enjoy soup year round (even when it is 100+ degrees). 

Now, if you are looking for a dessert, and you are hoping for a more traditional Easter dessert you should make the most delicious and absolute best Carrot Cake ever.  If you are looking for a carrot cake recipe (cupcakes or cake) you need to look no further.  The recipe linked above is the best carrot cake recipe known to mankind.  I'm not even exaggerating; it's amazing.

However, if you are over the whole carrot themed Easter and are looking for something easy that you can make ahead of time and a bit more unique you should make this Lemon Buttermilk Pudding.  

This pudding is cold, refreshing, light, and yet rich enough to almost remind you of a lemon mousse.  Basically, this pudding is yummy!  The lemon seems very spring/summer like and therefore perfect for this happy and sunny time of year.  

Enjoy! 

Lemon Buttermilk Pudding
Recipe: Alohamora adapted from foodandwine.com 
Active Time: 30 minutes
Inactive Time: 4 hours
Servings: 4-6 people/approximately 2-3 c. 

Ingredients:
4 egg yolks, large
6 Tbsp sugar
1 1/2 Tbsp cornstarch
1/2 tsp salt
1 1/2 c. heavy whipping cream
1/2 c. buttermilk
1 tsp vanilla
1/2 tsp lemon zest
3 Tbsp lemon juice
1 c. whipped cream or 3/4 c. heavy whipping cream
Optional Toppings: fruit, berries, graham cracker crumbs

Directions: 

1. In a medium book whisk the yolks, sugar, cornstarch and salt until well blended. 
2. In a medium pan over medium heat bring the heavy cream, buttermilk and vanilla to a boil and let it simmer for 3-5 minutes. 
3. Drizzle 1/4 cup of the cream mixture in the whisked egg yolks ingredients. 
4. Whisk in the rest of the cream mixture and then pour everything mixed together back into the pan, 
5. Cook the pudding mixture over low to medium heat whisking/stirring about 7-9 minutes until it thickens.
6. Turn off the heat whisk in the lemon zest and lemon juice. 
7. Pour the pudding into a medium bowl with a lid if you have it. Press plastic wrap onto the surface of the pudding and allow it to cool to room temperature on the counter for about 45 minutes.  I like to place the bowl lid on top.  The saran wrap will help prevent a thin skin like layer forming on top of the pudding.  
8. Place the pudding into the refrigerator for at least 3 hours, or overnight, 
9. In a separate bowl, using the whisk attachment on a stand mixer or a hand mixer beat 3/4 cup of heavy whipping cream until stiff peaks form.  You can use 1 cup of already whipped cream, but I prefer to have unsweetened whipped cream for this recipe.  
10. Remove the pudding from the fridge and pull off the saran wrap. 
11. Using a large spoon or spatula fold the whipped cream into the pudding.
12. Serve your pudding with berries, fruit, graham cracker crumbs, shortbread cookies, whatever else you can come up with or naked. 
13. Enjoy! 
14. Store leftovers in the refrigerator.  

Happy rich and smooth Lemon Buttermilk Pudding eating!