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RomaCrunch® Cups with Lemon Pudding and Blackberries

20 pieces
Prep Time
25 minutes
Total Time
3 hours
Skill Level


  • 2 heads RomaCrunch lettuce, bases cut off and divided into whole leaf cups
  • Lemon pudding (recipe below)
  • 1 pint blackberries
  • ¼ cup roasted, chopped pistachio meats
  • Lemon zest for garnish

Lemon Pudding

  • 6 large egg yolks, room temperature
  • 1 cup sugar
  • ⅓ cup cornstarch
  • 1 tablespoon finely grated lemon zest, plus more for garnish
  • ½ teaspoon Kosher salt
  • 3 ½ cups whole milk
  • 1 cup freshly squeezed lemon juice

The Method

In a medium saucepan (off heat), whisk together yolks, sugar, cornstarch, lemon zest, salt and ½ cup of milk until smooth. Whisk in remaining 2 cups milk.

On medium heat, bring mixture to a gentle simmer, whisking constantly. Once it reaches a simmer, the mixture will thicken. Pull off heat when it is thick enough to coat the back of a wooden spoon.

Pour mixture into a mixing bowl and place a layer of plastic wrap directly on top. Refrigerate until pudding cools completely, 2-3 hours, before serving.

Makes about 4 ½ cups of pudding.

To serve, spoon about 1 tablespoon of chilled lemon pudding into each RomaCrunch cup. Top each with a blackberry and sprinkling of roasted pistachios and lemon zest. Serve cold.

Note: Recipe makes approximately 20 pieces

Nutrition Facts
Serving Size: 44g l Servings: 20
Amount Per Serving
Calories 25 | Total Fat 1g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 5mg l Total Carbohydrate 3g | Dietary Fiber 1g l Sugars 2g l Protein 1g l Vitamin D 0% l Calcium 0% l Iron 0% | Potassium 0%

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