Lemon Pudding Parfait

July 12, 2007
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Ingredients
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After making too many gluten-free angel food cakes and being left with more egg yolks than I knew what to do with, I decided to make this lemon gluten-free pudding. It’s quick, sweet and refreshing.

Ingredients
Serves:
4
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Instructions
  1. Place egg yolks, agave, and salt in a medium saucepan
  2. While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
  3. Chill for a half an hour
  4. If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
  5. Whip cream in a separate bowl
  6. Serve in small glasses, alternating layers of pudding and whipped cream
  7. Garnish with berries
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16 responses to “Lemon Pudding Parfait”

  1. Mine didn’t set! Maybe the heat was too low and it didn’t cook enough? How can I save it for my friends birthday party tomorrow?

    Reply

    • Bri, thanks for your comment! This typically happens when heavy cream is not used, or as you mentioned when the heat is too low :-)

      Reply

  2. Hi Elana,

    I want to make the lemon pudding parfait tomorrow and keep it in the fridge to be served the next day. Would that be OK? Many thanks!

    Reply
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