Lemon and Graham Cracker Layered Pudding

  • Preparation 30 MIN
    Cooking 10 MIN
    Chilling 9 H
  • Makes 8 to 10 servings


Lemon Cream

Whipped Cream


Lemon Cream

  1. In a saucepan, off the heat, combine the sugar and cornstarch. Add the egg yolks and combine with a whisk. Stir in the milk and lemon zest.
  2. Bring to a boil over medium heat, stirring and scraping the bottom of the saucepan. Simmer for about 1 minute. Remove from the heat. Stir in the butter and lemon juice. Pour into a bowl. Cover with plastic wrap directly on the lemon cream. Let cool and refrigerate until the mixture has cooled, about 1 hour.

Whipped Cream

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.


  1. In a 20-cm (8-inch) square serving dish, spread a third of the lemon cream. Cover with half of the crackers. Spread a third of the lemon cream and half of the whipped cream. Continue with the crackers and the remaining ingredients, finishing with the whipped cream. Refrigerate for 8 hours or overnight.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Content % Daily Value
Calories 303  
Total Fat 18.8 g  
Saturated Fat 11 g  
Sodium (salt) 110 mg  
Carbohydrates 31 g  
Fibre 0 g  
Protein 4 g