Recently, we entered this delicious Lemon Pudding Dessert in a contest hosted on The Ranting Chef blog. It features delicious layers of homemade gingersnap cookie crumbs, creamy lemon pudding and fresh blueberries. An incredible ending to your favorite summer meal.
Lemon Pudding Dessert
Featuring Gingersnap and Blueberries
3/4 cup (scant) granulated sugar
1/3 cup cornstarch
2 1/2 cups whole milk
1 large egg
1 large egg yolk
2 teaspoons finely grated lemon zest or JR Watkins Lemon Peel
1/2 cup lemon juice, fresh
1 tablespoon butter
1/2 teaspoon JR Watkins Pure Lemon Extract
2 cups gingersnap cookie crumbs (about 12 to 14 cookies)
2 cups fresh blueberries
In a medium saucepan, whisk sugar and cornstarch together. Whisk in milk until well blended. Do not put the saucepan on the heat yet.
In a cup or small bowl, whisk egg and yolk until slightly beaten, then whisk into the milk mixture in the saucepan. Put the saucepan over medium heat and cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in lemon zest, juice, butter, and lemon extract. Put through a strainer. Cover the top of the pudding with plastic wrap and allow to cool.
Meanwhile, place gingersnap cookies into a food processor and pulse to make the crumbs.
In individual trifle bowls, layer with gingersnap crumbs, blueberries and lemon pudding. Top with a piece of gingersnap cookie and 3 blueberries just before serving. Serve immediately or refrigerate for up to 24 hours.
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Beautiful stainless steel set of measuring cups.
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JR Watkins features an incredible
variety of Gourmet Extracts and
Spices. The Original DS Vanilla and
Cinnamon were my Granny’s
secret ingredients for creating