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Lemon Raspberry Pudding Parfait

Cummulative Rating

Servings
Serves 4
Difficulty
Medium
Ingredients

2 large egg yolks
1 large egg
1/3 cup fresh lemon juice
1/4 cup sugar
2 Tablespoons unsalted butter, cut in pieces
Finely grated zest of 1/2 lemon
1/4 pint heavy cream
1/2 pint fresh raspberries
Directions
In top of a double boiler, whisk yolks and egg, lemon juice, sugar, butter and lemon zest. Cook over boiling water stirring constantly, scraping bottom of pan to prevent eggs from over-cooking, until mixture thickens, about 15 minutes.

Immediately strain pudding into medium bowl, cover with plastic wrap and chill 4 hours.

To assemble: Whip heavy cream until it forms soft peaks. Stir 1/2 whipped cream into lemon pudding and fill bottom of 4 parfait glasses. Alternate lemon pudding, raspberries and whipped cream, ending with pudding. Top with a few fresh raspberries. Refrigerate until serving.
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Reviews

Posted By Member: connie
Posted Date: 7/24/2007

I made this last night for a special neighbor of mine, and got great comments. My husband loved it as well. I agree, it took a little time but well worth the effort. Very elegant!!


Posted By Member: Kristine Ranieri
Posted Date: 3/21/2007

I followed the recipe exactly as written for the lemon pudding -- a little time consuming, but the results are worth it! Two changes I made: used frozen raspberries and I added a tablespoon of sugar to the whipped cream.

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