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Lemon Raspberry Pudding Parfait

Posted on March 5, 2013 by Webdev


  • 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


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.


Posted in: Recipes & Cooking

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