JeanMarie Brownson: Lemon curd pudding brightens your Easter brunch
JeanMarie Brownson, Tribune Content Agency
on
1 large or 2 small lemons
3/4 cup water
1/2 cup granulated sugar
2 sprigs fresh mint, optional
2 tablespoons vodka or 1 tablespoon pure vanilla extract
1 cup heavy whipping cream
1/3 cup powdered sugar
1 package (8 ounces) cream cheese, at room temperature
1 container (8 ounces) mascarpone (or more cream cheese)
Grated rind from 1 lemon
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