LEMON PINEAPPLE CREAM
A lemon cream pudding topped with candied lemon zest!
2, 2.9 oz. pkgs. Jello Cook & Serve Lemon Pudding & Pie Filling
2/3 c. sugar
8 oz. can crushed pineapple
2 c. non-dairy liquid creamer
1 c. water
1/3 c. sugar
zest of 1 lemon, cut into 1/16 inch wide strips
In large saucepan combine pudding mix, sugar and water. Stir thoroughly to dissolve, then cook over medium-low heat till very thick, stirring continuously. Boil for 1 minute, being sure not to let bottom of pan brown/burn, then remove from heat.
Add pineapple, stir to evenly disperse.
Add non-dairy creamer, a little at a time, again stirring till evenly incorporated and smooth.
Spoon into dessert cups. Smooth tops with spatula till flat and set aside.
To make candied lemon zest: In small saucepan combine water and sugar. Bring to boil over medium heat, then add lemon strips.
Continue to boil till water has reduced to a thin syrup (not a thick one).
Remove from heat. Lift each strip out of the pan and place on a plate.
When cooled, place 4-5 strips on top of each pudding dish (like the rungs of a ladder), then place 4-5 strips going across the first ones in the opposite direction.
Serve pudding at room temperature or chilled, whatever your preference.
Notes: Be sure not to boil sugar water till too thick. The lemon strips will become too sticky to handle. Watch carefully.
The zest of a lemon is the outer most layer of the peel (skin) of the lemon without any white part that is found underneath the peel (the pith). If you have a very sharp potato peeler, you can peel the zest off with that, if not, use a sharp knife and peel as you would an apple into broad strips. Trim the edges of the strips, then cut into even 1/16th inch strips.