Lemon Pudding Parfait

Lemon Pudding Parfait

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Servings 4



  • 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.


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?

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

  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!

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