Indulge your sweet cravings with our delightful Lemon Pudding with Strawberry Cream, a culinary symphony that blends zesty lemon and luscious strawberries in a creamy, dreamy dessert experience. Every spoonful of this pudding takes you on a flavor journey, from the tangy lemon curd filling to the velvety strawberry cream topping, complemented by a crisp graham cracker crust. This recipe offers a perfect balance of tart and sweet, making it a crowd-pleasing treat for any occasion.
In addition to the classic Lemon Pudding with Strawberry Cream, this article presents two equally enticing variations: a vegan-friendly Lemon Pudding with Coconut Whipped Cream and a gluten-free Lemon Pudding with Almond Crust. Each variation caters to different dietary preferences and restrictions, ensuring everyone can savor the delectable flavors of this dessert.
The vegan Lemon Pudding with Coconut Whipped Cream offers a dairy-free alternative that is just as creamy and delicious as the original. The coconut whipped cream adds a subtle tropical touch, perfectly complementing the zesty lemon filling.
For those with gluten sensitivities, the Lemon Pudding with Almond Crust provides a delightful solution. The almond crust offers a nutty, crunchy base that pairs wonderfully with the tangy lemon pudding and velvety strawberry cream topping.
Whether you prefer the classic Lemon Pudding with Strawberry Cream or one of its delightful variations, this article promises a dessert experience that will tantalize your taste buds and leave you craving more.
PALEO LEMON CREAM PUDDING WITH STRAWBERRY SAUCE
A light and creamy lemon pudding with a luscious fresh strawberry sauce that's gluten free and dairy free.
Provided by Ingrid DeHart - Eat Well Enjoy Life
Categories Dessert
Time 2h15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk together the eggs, lemon juice, zest and salt using a wire whisk.
- Turn on the heat to medium and add the honey and ghee or coconut oil.
- Continue to whisk while cooking for about 30 seconds, until the honey and oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
- Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon, about 5 minutes. (Don't worry if there are a few lumps).
- Remove from heat immediately. Pour the curd through a mesh strainer into a bowl. Since it's thick use the back of a spoon to push it through the strainer.
- Set the curd in refrigerator to chill until thickened and cold while you prepare the coconut cream and strawberry sauce.
- Put coconut milk in a small saucepan. Sprinkle with the gelatin and let sit 5 minutes until it blooms (swells as it absorbs the liquid).
- Turn the heat on medium and whisk until the gelatin dissolves, about 2 minutes. Pour into a bowl and refrigerate until set, about 2 hours.
- Once the lemon curd and coconut cream are chilled, put them together in a food processor and process until smooth and creamy.
- Place strawberries, maple syrup or honey and lemon juice in a small saucepan and turn heat to medium/low until strawberries begin to break down while stirring.
- Continue to cook on low heat simmering for 2-3 minutes or until thickened, set aside to cool.
Nutrition Facts : Calories 403 calories, Sugar 35.6 g, Sodium 63.9 mg, Fat 25.1 g, SaturatedFat 20.9 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 1.4 g, Protein 7.6 g, Cholesterol 139.5 mg
LEMON STRAWBERRY PIE RECIPE
This easy Lemon Strawberry Pie is a perfect dessert for summer parties and picnics. The layers of strawberry pie filling and lemon cream will have you going back for another slice in a hurry.
Provided by Jocelyn @ Inside BruCrew Life
Categories Pie & Ice Cream
Time 30m
Number Of Ingredients 11
Steps:
- Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.
- Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
- Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate while you make the lemon cream.
- Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling without disturbing the filling.
- Spread 2 cups Cool Whip on top of the lemon filling. Refrigerate at least 4 hours.
- Use a piping bag and icing tip 1M to make 8 Cool Whip swirls around the edge of the pie.
- Cut 4 of the whole strawberries in half and place on the Cool Whip swirls. Add lemon slices in between the swirls. Add one whole slice in the center and place the last whole strawberry on top.
Nutrition Facts : Calories 360 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 166 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LEMON STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
FLUFFY LEMON-STRAWBERRY PIE
Bring Fluffy Lemon-Strawberry Pie to your next get together. This lemon-strawberry pie has a shortbread crust and sliced berries-a real showstopper!
Provided by My Food and Family
Categories Pie
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
- Spoon into crust; top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Top with strawberries just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 28 g, Protein 3 g
STRAWBERRY LEMON TRIFLE
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
- Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
- Refrigerate, uncovered, until set, at least 3 hours.
- As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
- To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
Tips:
- For a smoother pudding, strain the mixture through a fine-mesh sieve before cooking.
- Use fresh, ripe strawberries for the best flavor.
- If you don't have heavy cream, you can use whole milk or half-and-half instead.
- To make the pudding ahead of time, cover it and refrigerate for up to 3 days. Bring it to room temperature before serving.
- The strawberry cream can also be made ahead of time. Cover it and refrigerate for up to 2 days.
Conclusion:
This classic lemon pudding with strawberry cream is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of the tangy lemon pudding and the sweet strawberry cream is a perfect balance of flavors. This dessert is sure to be a hit at your next gathering.
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