Citrus Pudding

Orange is the perfect flavor for spring. This is a light and refreshing  pudding that is easy to make. The citrus flavor isn't too strong, but has a hint of vanilla that makes this pudding really tasty. I also like how this pudding has the perfect balance between sweet and sour. Every citrus lover will find this pudding wonderful. I'm sorry for posting so late, because this week has been busy for me. Serves about 4-6 people.
Ingredients:
1/2 Cup granulated sugar
3 Tablespoons cornstarch
1/4 teaspoon table salt
2 Cups fresh orange, or tangerine juice
1 medium orange or tangerine
3 Large eggs
3 Tablespoons  unsalted butter
2 teaspoons fresh lemon juice
1/4 teaspoon pure vanilla extract

1. Whisk together the first 3 ingredients in a 3-qt heavy sauce pan. Whisk in orange juice until smooth. Remove 1 (2-inch) strip of peel from orange, using a vegetable peeler, and add to the pan. Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly until mixture is thick and bubbly, about 5-10 minutes. Remove pan from heat.
2. Whisk eggs until frothy. Gradually whisk 1/4 Cup of hot juice mixture into eggs; add egg mixture to the remaining hot juice mixture, whisking constantly. Return to heat, and cook, stirring constantly, 2 minutes or until thickened. Transfer mixture to a medium bowl; stir in butter and next 2 ingredients until butter is melted. Place heavy-duty plastic wrap directly onto warm pudding (prevents a film from forming); chill for 2 hours. When ready to serve discard peel, if desired.

From February 2014 edition Southern Living