Easter Lemon Pudding Delight

1.In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth. Bring to a boil over medium heat, stirring constantly until thickened, about 2 minutes.

2.Remove from heat. Stir a small amount of hot mixture into the beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat.

3.Gently stir in lemon juice, butter, and lemon zest. Cool for 15 minutes, stirring occasionally. Cover and refrigerate until chilled.

4.In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a greased 9-inch springform pan to form a crust.

5.In a separate bowl, beat heavy cream until it begins to thicken. Add powdered sugar and vanilla extract; continue beating until soft peaks form.

6.Spread the lemon pudding over the crust. Top with whipped cream. Refrigerate for at least 4 hours, or until set.

7.Before serving, garnish with fresh berries and mint leaves. Slice and enjoy your Easter Lemon Pudding Delight!