Cherry-Lemon Pudding

Your child can help make this tart, summery dessert.

Hands-On Time: 1 hour
Ready In: 3 hours
Yield: 6-8 servings

4 cups cherries (1 1/2 to 2 pounds), washed
1/4 cup cornstarch
3/4 cup sugar
2 cups whole milk
3 large egg yolks
Pinch of salt
1/2 cup fresh lemon juice

1. Together, you and your child can stem and pit the cherries. In a bowl, sift the cornstarch into the sugar. Then your child can whisk them together. Transfer the cherries and the sugar mixture to a food processor, then whir until mixed, a minute or less.
2. Pour the cherry-sugar mixture into a saucepan, then add the milk, egg yolks, and salt and cook over medium heat, stirring constantly, until it thickly coats the back of a spoon, about 10 minutes. Remove pan from heat and stir in lemon juice.
3. Pour the hot, still liquidy pudding through a fine-mesh sieve into a bowl. Let cool to room temperature and then chill for at least 2 hours.