1/1 Photo of Lemon Pudding With Raspberries and Gingersnaps
9 hrs 45 mins
All my favorite flavors combined into one delicious dessert! Here it is, I'm sharing with you, a recipe based on banana pudding -- From the cookbook, More From Magnolia Bakery. Cooking time also reflects time in refrigerator to chill.
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- 1In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
- 2In a large saucepan, combine sugar and cornstarch.
- 3Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
- 4Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
- 5Return entire mixture to the pot and heat 1 minute more.
- 6Remove from heat and stir in butter, lemon juice,and the lemon zest.
- 7Transfer to a medium sized bowl, cool to room temperature; about one hour.
- 8In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
- 9Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
- 10To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
- 11Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
- 12Repeat the layering twice more.
- 13Garnish the top layer with raspberries.
- 14Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.
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Nutritional Facts for Lemon Pudding With Raspberries and Gingersnaps
Serving Size: 1 (210 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 598.9
- Calories from Fat 321
- Total Fat 35.6 g
- Saturated Fat 20.3 g
- Cholesterol 241.7 mg
- Sodium 218.1 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 2.5 g
- Sugars 41.0 g
- Protein 5.1 g