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Lemon Pudding Parfaits
Celebrate summer with this refreshing Lemon Pudding Parfait. Nothing says summer like a smooth, chilled, citrusy treat, but the gingersnap crumble gives a little hint that Fall is just around the corner…
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6
Calories 400 kcal
Ingredients
for the lemon pudding:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 1/2 cups milk
- 3 egg yolks lightly beaten
- 2 tbsp. finely grated lemon zest
- Pinch of salt
- 1/2 cup lemon juice
- 2 tbsp. unsalted butter room temperature
for the ginger streusel:
- 4-5 gingersnap cookies crushed
- 2/3 cup flour
- 1 tbsp. grated fresh ginger
- 1 tbsp. sugar
- 2 tbsp. chilled butter cut into small pieces
- 1/2 cup lemon curd
- Fresh whipped cream
Instructions
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Whisk the sugar and the cornstarch together in a medium saucepan. Gradually add milk and whisk until smooth.
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Add the egg yolks, lemon zest and salt to saucepan. Stir over medium heat until pudding thickens, then remove from heat and stir in the lemon juice and butter. Pass through a strainer into a large bowl and let cool to room temperature. Chill, loosely covered, for at least 2 hours or until set.
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Preheat oven to 350 degrees. Combine gingersnap cookies, flour, ginger and sugar in a food processor and pulse until combined. Pour contents into a mixing bowl and add chilled butter cubes. Gently work the mixture with your fingers to combine crumbs with butter until clumps form.
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Spread the streusel mixture in an even layer on a baking sheet and bake for 15-18 minutes or until crisp. Remove from oven and set aside to cool.
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To serve parfaits, divide lemon curd evenly among the bottom of six small mason jars or glasses. Layer lemon pudding and ginger streusel any way you'd like. Top with whipped cream and sprinkle with more streusel.
Recipe Notes
Can be made ahead of time but whipped cream should be added right before serving.