Lemon Pudding With Raspberries and Gingersnaps
photo by Bev I Am
- Ready In:
- 9hrs 45mins
- Ingredients:
- 10
- Serves:
-
12-15
ingredients
- 8 large egg yolks, room temperature
- 2 cups sugar
- 1⁄2 cup cornstarch
- 3 cups warm water
- 1⁄2 cup unsalted butter, melted and cooled to room temperature
- 1 1⁄2 cups fresh lemon juice
- 1 teaspoon grated lemon zest
- 3 cups heavy cream
- 12 ounces gingersnap cookies
- 1 pint fresh raspberry
directions
- In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
- In a large saucepan, combine sugar and cornstarch.
- Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
- Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
- Return entire mixture to the pot and heat 1 minute more.
- Remove from heat and stir in butter, lemon juice,and the lemon zest.
- Transfer to a medium sized bowl, cool to room temperature; about one hour.
- In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
- Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
- To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
- Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
- Repeat the layering twice more.
- Garnish the top layer with raspberries.
- Cover 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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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.