Lemon Pudding Parfaits

Ok, so I know it's September and a big part of me is getting so excited for Fall in all of it's comfy, cozy, pumpkin- flavored-everything glory, but it still feels like the dog days of summer around these parts.

SB is notorious for its long indian summers with clear and sunny 80 degree weather that can stretch on until practically November (with a handful of spectacular December/January beach days sprinkled in for good measure). In fact, sometimes it seems like summer hasn't even really begun until it's almost over! Crazy I know, but things just kind of show up whenever they feel like it in this sleepy little beach town. I'm ok with it.

So today I'm celebrating the end slash beginning of summer with this refreshing Lemon Pudding Parfait. Nothing says summer like a smooth, chilled, citrusy treat, but the gingersnap crumble gives a little hint that Fall is just around the corner...even if you won't be able to put on a sweater for another two months.

serves 6
Ingredients

for the lemon pudding:
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks, lightly beaten
2 tbsp. finely grated lemon zest
Pinch of salt
1/2 cup lemon juice
2 tbsp. unsalted butter, room temperature

for the ginger streusel:
4-5 gingersnap cookies, crushed
2/3 cup flour
1 tbsp. grated fresh ginger
1 tbsp. sugar
2 tbsp. chilled butter, cut into small pieces

1/2 cup lemon curd
Fresh whipped cream

Instructions
1.Whisk the sugar and the cornstarch together in a medium saucepan. Gradually add milk and whisk until smooth.
2. Add the egg yolks, lemon zest and salt to saucepan. Stir over medium heat until pudding thickens, then remove from heat and stir in the lemon juice and butter. Pass through a strainer into a large bowl and let cool to room temperature. Chill, loosely covered, for at least 2 hours or until set.
3. Preheat oven to 350 degrees. Combine gingersnap cookies, flour, ginger and sugar in a food processor and pulse until combined. Pour contents into a mixing bowl and add chilled butter cubes. Gently work the mixture with your fingers to combine crumbs with butter until clumps form.
4. Spread the streusel mixture in an even layer on a baking sheet and bake for 15-18 minutes or until crisp. Remove from oven and set aside to cool.
5. To serve parfaits, divide lemon curd evenly among the bottom of six small mason jars or glasses. Layer lemon pudding and ginger streusel any way you'd like. Top with whipped cream and sprinkle with more streusel.