Lemon Tapioca Crunch
Brighten up your dessert table with Lemon Tapioca Crunch, a delightful fusion of creamy, zesty pudding and a buttery graham cracker topping. This recipe combines the unique texture of small pearl tapioca with the refreshing tang of fresh lemon zest and juice, creating a luscious treat that's both light and satisfying. The tapioca pudding is gently simmered with whole milk and sugar, then enriched with egg yolks for a velvety finish, while a crispy, golden graham cracker crunch adds the perfect contrasting texture. Ideal for make-ahead desserts, this recipe is elegant enough for entertaining yet simple enough for a weeknight indulgence. Serve it chilled or at room temperature, garnished with an extra touch of lemon zest for a burst of citrusy aroma. Perfect for lovers of creamy desserts with a touch of crunch, Lemon Tapioca Crunch is a surefire way to impress your guests!
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Recipe Information
Ingredients
- 1 cup Small pearl tapioca
- 3 cups Whole milk
- 0.5 cup Sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 1 cup Graham crackers
- 2 tablespoons Brown sugar
- 0.25 teaspoon Salt
- 3 tablespoons Unsalted butter (melted for topping)
Instructions
In a medium saucepan, combine the tapioca, milk, and sugar. Let the mixture sit for 5 minutes to allow the tapioca to hydrate.
Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring frequently to avoid sticking, about 10-12 minutes.
In a small bowl, whisk together the egg yolks and a few tablespoons of the hot tapioca mixture to temper the eggs.
Stir the tempered egg yolk mixture back into the saucepan, continuing to cook for another 5-7 minutes until the tapioca is fully cooked and the mixture has thickened.
Remove the saucepan from the heat and mix in the lemon zest, lemon juice, vanilla extract, and butter until fully incorporated. Set aside to cool slightly.
To make the crunch topping, preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs and mix with brown sugar, salt, and melted butter.
Spread the graham cracker mixture onto a baking sheet and bake for 8-10 minutes, stirring halfway through, until golden and crisp. Let the topping cool completely.
Scoop the tapioca pudding into serving glasses or bowls, layering or topping with the crunch mixture just before serving for added texture.
Serve chilled or at room temperature and garnish with a sprinkling of lemon zest if desired.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 420.9 g | 153% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 189.9 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1084 mg | 83% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
