JeanMarie Brownson: Lemon curd pudding brightens your Easter brunch

JeanMarie Brownson, Tribune Content Agency on Mar 27, 2023

1 cup Lemon Curd (see recipe)

1 package (7 ounces) ladyfinger cookies

Lemon curd, for serving

Fresh berries, mint sprigs, for garnish

1. For lemon syrup, remove the rind from the lemon with a vegetable peeler and put into a small saucepan. Squeeze the juice from the lemon and add to the pan. Stir in 3/4 cup water and 1/2 cup granulated sugar. Heat to a boil and cook until sugar has dissolved, about 5 minutes. Remove from heat. Add mint sprigs and vodka. Let stand until cool. Remove lemon rind and mint sprigs. (Refrigerate syrup covered up to two weeks.)

2. Beat whipping cream in the bowl of electric mixer until frothy. Gradually beat in powdered sugar and then beat until soft peaks form. Transfer to a small bowl. Add cream cheese and mascarpone to the mixer bowl. Beat on high until smooth and light. Beat in grated lemon rind. Beat in 1 cup Lemon Curd. Use a large spatula to fold whipped cream into the mixture until incorporated.

3. Arrange a single layer of ladyfingers over the bottom of an 8-by-8-inch dish. Brush ladyfingers heavily with some of the lemon syrup. Top with half of the whipped cream mixture and smooth into an even layer. Top with another layer of ladyfingers and brush generously with lemon syrup. Top with remaining whipped cream mixture and smooth into an even layer.

4. Cover dish lightly with plastic wrap. Refrigerate at least 8 hours or overnight.

5. Use a spatula or large spoon to serve. Garnish with dollops of lemon curd, fresh berries and mint sprigs.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)