Lemon Pudding With Raspberries And Gingersnaps

Total Time: 9 hrs 45 mins Preparation Time: 45 mins Cook Time: 9 hrs

Ingredients

• Servings: 12
• 8 large egg yolks, room temperature
• 2 cups sugar
• 1/2 cup cornstarch
• 3 cups warm water
• 1/2 cup unsalted butter, melted and cooled to room temperature
• 1 1/2 cups fresh lemon juice
• 1 teaspoon grated lemon zest
• 3 cups heavy cream
• 12 ounces gingersnap cookies
• 1 pint fresh raspberry

Recipe

• 1 in a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
• 2 in a large saucepan, combine sugar and cornstarch.
• 3 gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
• 4 remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
• 5 return entire mixture to the pot and heat 1 minute more.
• 6 remove from heat and stir in butter, lemon juice,and the lemon zest.
• 7 transfer to a medium sized bowl, cool to room temperature; about one hour.
• 8 in a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
• 9 gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
• 10 to assemble dessert: select a large wide bowl (preferably glass) with a 4-5 quart capacity.
• 11 arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
• 12 repeat the layering twice more.
• 13 garnish the top layer with raspberries.
• 14 cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.