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Ingredients
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 3/4 tsp salt
- 2 1/2 cups whole milk
- 3/4 cup whipping cream
- 1/3 cup fresh lemon juice
- 3 tbs lemon zest
- 1 egg lightly beaten
- 1 tbs unsalted butter
- 1/4 tsp lemon extract
- 24 lady fingers (soft kind)
- 3 cups fresh strawberries, thinly sliced
Details
Preparation
Step 1
1 For the pudding, combine granulated sugar, cornstarch and salt in a medium saucepan. Whisk in milk, cream, lemon juice and zest until combined. Add egg; whisk again. Place saucepan over medium-high heat. Cook, whisking constantly. When the mixture begins to thicken and bubbles begin popping on the surface, turn heat to medium and whisk vigorously, 45 seconds. Remove pan from heat.
2 Strain pudding through a medium-mesh wire sieve into a heatproof bowl. Add butter and lemon extract; whisk until they are incorporated. You should have about 5 cups. Let the pudding cool slightly; it should still be warm and relatively pourable when you layer it with the ladyfingers. Prepare lemon whipped cream.
3 To assemble cake, spread a generous layer of pudding on the bottom of an 8-by-8-by-2-inch baking pan. Cover as much of the pudding as possible with a layer of ladyfingers, filling any gaps with broken ladyfingers. The pieces should touch. The goal is a solid layer of ladyfingers.
4Set aside about 1/4 cup sliced strawberries for garnish. Layer some remaining strawberries over the ladyfingers. Continue layering in this order (pudding, ladyfingers, strawberries) until you run out or reach the top of the pan, no matter what layer you end on. Spread the top of the cake with whipped cream. (You will have leftovers.) Gently cover with plastic wrap. Refrigerate 24 hours. Remove plastic wrap from cake; scatter reserved strawberries on top. Serve directly from pan.
Lemon whipped cream
Pour 1 1/2 cups whipping cream into a chilled metal bowl; beat on medium with electric beater or in a stand mixer until thickened. Add 3 tablespoons confectioners’ sugar; 1 1/2 tablespoons each fresh lemon juice, finely grated lemon zest and limoncello (an Italian lemon liqueur, optional); and 1/2 teaspoon lemon extract, or to taste. On medium-high, whip cream until it holds stiff peaks that stand upright when the whisk is raised. Makes: About 3 cups
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