Lemon Pudding With Raspberries and Gingersnaps

READY IN: 9hrs 45mins
SERVES: 12-15




  • 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.