Recipe

Plan Ahead:  The budino needs to chill for at least 4 hours to set, ahead of serving.

Make Lemon Curd

1. In small heavy-bottomed pot, whisk together lemon juice, eggs, sugar and salt, and add butter. Place over medium-low heat and cook, stirring, for 4 minutes, or until mixture has thickened.
2. Remove from heat and pour through fine strainer into bowl. Add lemon zest and stir to combine. Press plastic wrap into top of curd and refrigerate.

Cook Pudding

1. In medium bowl, combine sugar, cornstarch and salt, and whisk to combine. Add egg and egg yolks, and whisk until uniform. Set aside.
2. In medium heavy-bottomed pot, combine whole milk and crème fraîche, and whisk until uniform. Heat over medium until bubbles form around edges of cream.
3. Whisking constantly, pour hot cream into egg mixture in steady stream until fully incorporated. Return mixture to pot and heat over medium-low heat, whisking constantly for 1 minute, or until consistency of thin yogurt.
4. Remove pot from heat and, using an immersion blender, process until cream mixture is smooth and slightly thinned. Return pot to heat. Add butter and lemon zest, and cook, whisking for 4 more minutes, or until cream has thickened again.

Assemble Budino

1. Divide pudding between 4 to 6 serving glasses, and press piece of plastic wrap into top of each glass to keep it from forming a skin. Chill for 4 hours, or overnight.
2. When ready to serve, top each budino with lemon curd and spread to make an even layer.
3. Lightly whip crème fraîche so that it holds peaks. Spoon or pipe onto top of lemon curd, top with berries and sprinkle with crumbled amaretti cookies.