No-Bake Lemon Pudding

Step 1 -Finely zest 1 of the lemons.

Step 2 -Juice the zested lemon and the remaining whole lemon to make 1/4 cup of juice.

Step 3 -Cut the vanilla bean in half lengthwise, then use the back of a paring knife to scrape the vanilla seeds out from the cut-sides of each of the halves.

Step 4 -Heat a medium saucepan over medium heat.

Step 5 -Add the lemon zest, the vanilla bean pod and seeds, the heavy cream, the granulated sugar, and the salt to the saucepan and stir to combine.

Step 6 -Bring the cream mixture to a simmer, stirring constantly, until the sugar dissolves.

Step 7 -Adjust the heat to medium-low and simmer the cream mixture, stirring constantly, until it begins to thicken, about 3-5 minutes.

Step 8 -Add the lemon juice to the cream mixture and stir to combine.

Step 9 -Transfer the pan from the heat and let the cream mixture cool to room temperature, about 20-30 minutes.

Step 10 -Remove and discard the vanilla bean pod.

Step 11 -Stir the cream mixture and transfer it to a liquid measuring cup.

Step 12 -Evenly divide the cream mixture into four 4-ounce ramekins or small serving bowls and refrigerate, uncovered, until set, for at least 2 hours and up to overnight.

Step 13 -Top the lemon pudding with the fresh raspberries.

Step 14 -Serve chilled.