Celestial Lemon CrÃ¨me
|Lemon pudding and pie filling mix||3 1⁄2 Ounce (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned pineapple juice||12 Ounce (About 1.5 Cups)|
|Salt grains||To Taste|
|Water||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Confectioner's sugar||1⁄4 Cup (4 tbs)|
|Fresh strawberries/Thawed frozen fruit like strawberry halves/raspberries/sliced peaches||2 Cup (32 tbs), sliced|
|Ladyfingers||4 , split in halves|
Combine pudding, 1/3 cup sugar, 1/4 cup of the pineapple juice, and salt in a saucepan.
Add egg yolks and blend well.
Stir in remaining juice and water.
Cook and stir until mixture boils and thickens.
Remove from heat.
Cool thoroughly, stirring frequently.
Beat the cream until of medium consistency (piles softly); beat in confectioners' sugar with final few strokes.
Fold into pudding.
Chill at least 1 hour.
Spoon one half of the pudding into a serving dish and layer with sliced strawberries (or well-drained fruit).
If strawberries are used in a crystal bowl, arrange some slices or halves with the cut side against the glass.
Place ladyfinger halves upright around edge of dish, allowing about 1 inch to extend above edge.
Cover fruit with remaining pudding.
Garnish with whole strawberries or other fruit, if desired.