Lemon Strawberry Pudding
This Lemon Strawberry Pudding dessert features fresh, juicy strawberries layered with a mouthwatering lemon pudding. Oh, and don't forget the strawberry whipped cream on top!
Servings: 4 servings
Calories: 539kcal
Ingredients
- 1¾ cups diced strawberries divided, plus more for garnishing
- ½ cup + 1 Tbsp granulated sugar divided
- ¼ cup + 1 Tbsp fresh lemon juice divided
- 2½ Tbsp cornstarch
- 3 large egg yolks
- 1¾ cups half-and-half divided
- ½ Tbsp lemon zest
- ½ tsp vanilla extract
- 2 Tbsp unsalted butter
- ¾ cup heavy whipping cream
- 2 Tbsp confectioner’s sugar
- crumbled graham crackers
Instructions
- Using a small mixing bowl, add 1 cup of diced strawberries, 1 Tbsp of granulated sugar and 1 Tbsp of lemon juice; stir until well combined. Set mixture aside.
- Using a medium mixing bowl, add remaining ½ cup of sugar and cornstarch; stir until well combined.
- Add egg yolks and ¼ cup of half-and-half; stir until well combined. Set bowl aside.
- Using a medium saucepan, add remaining 1½ cups of half-and-half and lemon zest. Place over medium-high and bring to a boil; stirring often. (Note: Don't use a small pan as the mixture will bubble up and expand rapidly once it begins to boil!)
- Once boiling, remove saucepan from heat and let rest for 10 minutes.
- Slowly pour the egg yolk mixture (from above) into the saucepan, whisking constantly as you pour. Add the remaining ¼ cup of lemon juice; stir until well combined.
- Place the saucepan back over medium-high heat. Cook, stirring constantly, until mixture begins to boil.
- Once boiling, continue cooking (and stirring) for 1 more minute.
- Remove saucepan from heat and add vanilla and butter; stir until butter has melted and mixture is smooth.
- Using a rubber spatula, press pudding mixture through a fine-meshed sieve into a clean bowl.
- Divide the chopped berries (from above) into 6 serving bowls or glasses. Top with lemon pudding. Press plastic wrap to the top of pudding surface and refrigerate at least 4 hours, or overnight.
- Using a mini chopper or small blender, add the remaining ¾ cups of chopped strawberries; pulse until smooth.
- Using a separate bowl, add the heavy whipping cream and powdered sugar. Use an electric mixer to beat until medium peaks form. Fold in the strawberry puree (from above); continue beating until stiff peaks form.
- Divide the strawberry whipped cream evenly on top of the 6 bowls or glasses.
- Sprinkle crumbled graham crackers on top before serving.
Notes
Recipe adapted from Food Network.
Nutrition
Calories: 539kcal | Carbohydrates: 46g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 248mg | Sodium: 85mg | Potassium: 313mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1409IU | Vitamin C: 45mg | Calcium: 174mg | Iron: 1mg
