Lemon Pudding Parfait
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.
12 egg yolks
¼ cup agave nectar
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream
- Place egg yolks, agave, and salt in a medium sauce pan
- While heating over very low flame, whip with a hand mixer for 6-8 minutes, then whip in lemon juice
- Chill for a half an hour
- If pudding separates, whip with hand mixer for 1-2 minutes, until fluffy again
- Whip cream in a separate bowl
- Serve in small glasses, alternating layers of pudding and whipped cream
- Garnish with berries
Enjoy this cool gluten-free lemon pudding on a warm summer's day.
Posted on July 12, 2007 in desserts by Elana
other entries you may like: Cream Cheese Frosting
or Gluten Free Twinkies
or Elana’s Pantry in the Denver Post
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Yumm.. I love how this is dripping over with deliciousness. Have you ever experimented with making this dairy free? I wonder whether you could use coconut milk or even condense-your-own-coconut milk, like in your chocolate pudding, which also looks amazing and is on my must try list as soon as Amazon gets more chocodrops. By the way, how do you get away with no starches here, but need to use arrowroot there? And what exactly is arrowroot?
Thanks, Elana!
Elana, you mentioned you used the egg yolks from too many gluten free angel food cakes. I used the search on your site to see if I could find the recipe for the angelfood cakes and could not find it.
Are you going to post the recipe for the angelfood cake? It is something I would really like to try.
Your recipes have made such a difference to my daughter. She can now have dessert again. Your carrot cake was a huge success.
Thank you
Debbie
Debbie,
Thanks for your sweet comment. Unfortunately, the reason I made too many angel food cakes is that they were all disasters. That is a recipe I have tried to get right for years to no avail. I will keep trying and post it if it comes out well.
Elana
Elana,
You are an extraordinarily generous person, sharing not only your simple and stunning recipes with the rest of us, but also giving glimpses into your life in general.
I've been a silent admirer for months but no longer. Had to express my heartfelt appreciation.
Thank you thank you thank you.
Sarah
Dear Sarah, this is such a sweet comment. I really appreciate that you have come out of silence to leave it. Your words mean a lot to me. xoxoxo
I can't wait to sink my teeth into all of your delicious-sounding recipes! I have a question regarding this recipe - you mention the lemon juice in both step one and two. Do I separate the juice or should it only be in one of the steps.
Thanks!!
Bonnie,
Thanks for the heads up! I modified the recipe to correct the mistake.
Elana