Celestial Lemon Crème Recipe
I just love the tangu flavor that lemon adds to my desserts and this Celestial Lemon Crème is one among the best lemon flavored pudding I have ever tried. Apart from lemon, the pudding also takes in pineapple and strawberry, making the Celestial Lemon Crème brim so full with fruit goodness! Give it a try; you would have never imagined a dessert could have been this filling and satisfying!
Ingredients
| 1 pkg. lemon pudding and pie fiIling mix | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Pineapple juice | 1 1/2 Cup (16 tbs) | |
| Few grains salt | ||
| Egg yolks | 2 | |
| Water | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| Frozen strawberries | 2 Cup (16 tbs), thawed | |
| 4 ladyfingers, split in halves | ||
Directions
Combine pudding, 1/3 cup sugar, 1/4 cup of the pineapple juice, and salt in a saucepan.
Add egg yolks and blend well.
Stir in remaining juice and water.
Cook and stir until mixture boils and thickens.
Remove from heat.
Cool thoroughly, stirring frequently.
Beat the cream until of medium consistency (piles softly); beat in confectioners' sugar with final few strokes.
Fold into pudding.
Chill at least 1 hour.
Spoon one half of the pudding into a serving dish and layer with sliced strawberries (or well-drained fruit).
If strawberries are used in a crystal bowl, arrange some slices or halves with the cut side against the glass.
Place ladyfinger halves upright around edge of dish, allowing about 1 inch to extend above edge.
Cover fruit with remaining pudding.
Garnish with whole strawberries or other fruit, if desired.
Add egg yolks and blend well.
Stir in remaining juice and water.
Cook and stir until mixture boils and thickens.
Remove from heat.
Cool thoroughly, stirring frequently.
Beat the cream until of medium consistency (piles softly); beat in confectioners' sugar with final few strokes.
Fold into pudding.
Chill at least 1 hour.
Spoon one half of the pudding into a serving dish and layer with sliced strawberries (or well-drained fruit).
If strawberries are used in a crystal bowl, arrange some slices or halves with the cut side against the glass.
Place ladyfinger halves upright around edge of dish, allowing about 1 inch to extend above edge.
Cover fruit with remaining pudding.
Garnish with whole strawberries or other fruit, if desired.
Chef
