In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.
Delicious....made as directed through layering first 1/2 of pudding...topped that with 1/2 cup of blueberries....mixed remaining pudding with half of an 8oz. container of Cool Whip to make a lemon mousse...spread the mousse over the second layer of graham crackers... topped the mousse with 1/2 cup of blueberries and finished off by topping with the remaining 1/2 container of Cool Whip....light and flavorful with the addition of the whipped topping and blueberries
Excellent recipe. Like many posters did, I doubled everything. Very light and easy dessert. Thank you for posting.
*MyNameanon learn how to cook and you wouldn't have to use preservative laden ready made items. Also, learn some manners.
Very tasty, but disappointed mine looked nothing like the thick layers in the picture. The reviewers that said layers were miserly and portions were small are 100% correct. Anyone making this should at minimum double the custard filling, both for presentation and to enjoy a 2nd serving or leftovers.
Excellent. Double the whipped cream and garnish it with fresh blueberries topped by a sprinkle of powdered sugar. All the luxury of lemon curd without all the stirring and fear of curdling (thanks to the cornstarch).
As a child, my grandmother made this wonderful icebox treat, but she called it 'Dessert' and she froze it. I must say, it was always the highlight of weekends spent with her. After sprinkling several crushed graham crackers into two ice cube trays, the custard was poured in, then whipped cream and additional graham cracker crumbs covered the filling. She made it early in the day so by dinner time, they were frozen solid. With great ceremony, Nanny would pull 'Dessert' from the freezer, yank on that metal tray handle and perfect little cubes of tingling lemon sweetness popped from the tray and were then spooned into our bowls. We were allowed two cubes each, so that special treat lasted all weekend long.