Lemon Pudding Parfait
Ingredients
- 12 egg yolks
- ¼ cup agave nectar or honey
- 1 pinch celtic sea salt
- ¼ cup lemon juice
- ½ cup heavy cream
Instructions
- Place egg yolks, agave, and salt in a medium saucepan
- While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
- Chill for a half an hour
- If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
- Whip cream in a separate bowl
- Serve in small glasses, alternating layers of pudding and whipped cream
- Garnish with berries
Prep Time 15 mins
Fridge Time 30 minutes
Cook Time 17 mins
Total Time 1 hr 2 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Enjoy this cool gluten-free lemon pudding on a warm summer’s day.
Bri says
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?
Elana says
Bri, thanks for your comment! This typically happens when heavy cream is not used, or as you mentioned when the heat is too low :-)
Maria says
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!