Lemon Pudding Parfait

Full
Ingredients
Instructions
Nutrition

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
Print Recipe
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

Comments

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!

Have Something to Add?

Your comment will need to be approved before it will appear on the site.