Lemon Pudding Parfait

8 ingredients
5 steps

Ingredients

  • 4 large egg yolks
  • 2 large eggs
  • 2/3 c. fresh lemon juice (3 to 4 lemons)
  • 1/2 c. sugar
  • 4 Tbsp. unsalted butter
  • finely ground zest of 1 lemon
  • 1/2 pt. heavy cream, chilled (not ultra pasteurized)
  • 1 pt. raspberries

Directions

  1. 1
    In top of double boiler, whisk egg yolks, whole eggs, lemon juice, sugar, butter and lemon zest.
  2. 2
    Cook over boiling water. Scrape pan bottom often.
  3. 3
    Stir constantly for about 15 minutes until thick.
  4. 4
    Strain curd through sieve into medium heat proof bowl.
  5. 5
    Cover and refrigerate for 4 hours.

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