Strawberry Lemon Pudding

Directions

1. 1
   In a medium saucepan mix the tapioca flour, sugar and salt.
2. 2
   While mixing, slowly add the milk. Mix until thoroughly combined.
3. 3
   Add the strawberry puree.
4. 4
   Turn on the stove to medium low heat and stir the mixture constantly.
5. 5
   When the mixtures thickens to coat the back of the spoon or boils cook for two minutes longer. Remove from the heat.
6. 6
   Stir a small amount of hot filling into the egg; return all to the pan, stir until well combined.
7. 7
   Add back to the heat and cook for two minutes more stirring constantly.
8. 8
   Remove from the heat and add, lemon juice, lemon zest and butter. Mix thoroughly.
9. 9
   Pour into individual cups and refrigerate until completely cooled. This will take 3 to 4 hours or overnight.