Rating: 4 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Recipe by MyRecipes July 2011

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Credit: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams

Recipe Summary test

prep:
45 mins
cook:
10 mins
chill:
30 mins
total:
85 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

203 calories; fat 10g; saturated fat 5g; protein 3g; carbohydrates 27g; cholesterol 103mg; sodium 146mg.
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