Lemon Raspberry Parfait

In saucepan, heat 1-1/2 cups (375 mL) of milk with sugar over medium heat, just until steaming. Stir to dissolve sugar.

Meanwhile, in bowl, whisk remaining 1/2 cup (125 mL) milk into cornstarch until smooth. Whisk in lemon rind and eggs until blended. In thin steady stream, gradually whisk about half of the hot milk into egg mixture. Gradually whisk back into saucepan and cook, whisking gently, for about 5 min or until thickened to pudding consistency. Remove from heat and stir in lemon juice, butter and vanilla. Transfer to cool bowl and place plastic wrap directly on surface.

Refrigerate until cooled, but not set, about 30 to 60 min.

Place a heaping teaspoon (5 mL) of cookie crumbs in the bottom of four stemmed parfait or wine glasses. Place a few raspberries on top of cookies. Divide half of lemon pudding among the glasses. Sprinkle with half of remaining cookie crumbs and raspberries. Pour in remaining pudding and sprinkle with remaining cookie crumbs and raspberries.

Refrigerate until chilled, 30 to 60 min or for up to 8 hours.

For the Adventurous:
Reduce lemon juice to 2 tbsp (30 mL) and add 1 tbsp (15 mL) brandy to lemon pudding and stir in 1 tbsp (15 mL) finely chopped crystallized ginger with butter. Add a layer of sweetened real whipped cream on top of each lemon layer.