Lemon and Graham Cracker Layered Pudding

Name: Lemon and Graham Cracker Layered Pudding
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 to 10 servings
Ingredients: 1/2 cup (125 ml) sugar; 2 tablespoons (30 ml) cornstarch; 3 egg yolks; 1 1/2 cups (375 ml) milk; 1 lemon, grated zest only; 2 tablespoons (30 ml) unsalted butter; 1/2 cup (125 ml) lemon juice; 1 1/2 cups (375 ml) 35% cream; 1/4 cup (60 ml) sugar; 1/2 teaspoon (2.5 ml) vanilla extract; 18 graham cracker squares

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Preparation 30 MIN

Cooking 10 MIN

Chilling 9 H
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

Lemon Cream

1/2 cup (125 ml) sugar
2 tablespoons (30 ml) cornstarch
3 egg yolks
1 1/2 cups (375 ml) milk
1 lemon, grated zest only
2 tablespoons (30 ml) unsalted butter
1/2 cup (125 ml) lemon juice

Whipped Cream

1 1/2 cups (375 ml) 35% cream
1/4 cup (60 ml) sugar
1/2 teaspoon (2.5 ml) vanilla extract

18 graham cracker squares

Preparation

Lemon Cream

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.
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

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

Assembly

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.