Lemon Pudding with Raspberries and Gingersnaps

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  • Yield: 2520 g
  • Serving: 12-15
  • Prep time: 1:40 h
  • Cook time: 5 m
  • Ready in: 9:45 h
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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.

Ingredients

Nutrients

Calories
599
Calories from Fat
321 g
Total Fat
35.7 g
Saturated Fat
20.4 g
Cholesterol
241.7 mg
Sodium
218.2 mg
Total Carbohydrate
68 g
Dietary Fiber
2.5 g
Sugars
41 g
Protein
5.1 g

Step by step method

  • Step 1

    In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.

  • Step 2

    In a large saucepan, combine sugar and cornstarch.

  • Step 3

    Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.

  • Step 4

    Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.

  • Step 5

    Return entire mixture to the pot and heat 1 minute more.

  • Step 6

    Remove from heat and stir in butter, lemon juice and the lemon zest.

  • Step 7

    Transfer to a medium sized bowl, cool to room temperature; about one hour.

  • Step 8

    In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.

  • Step 9

    Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.

  • Step 10

    To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.

  • Step 11

    Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.

  • Step 12

    Repeat the layering twice more.

  • Step 13

    Garnish the top layer with raspberries.

  • Step 14

    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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