- Servings : 6-8
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 50m
An easy and comforting dessert. I took advantage of local Meyer lemons, but any kind of lemon will work.
The margarine adds a little extra richness but it can be left out if desired.
- 3/4 C. sugar
- 1/2 C. cornstarch
- scant 1/2 t. salt
- zest of two lemons
- 4 C. almond milk (or other non-dairy milk)
- 2 T. non-hydrogenated margarine
- juice of two lemons
Set 6-8 small ramekins or cups aside.
In medium saucepan, combine sugar, cornstarch and salt.
Add 1/2 C. milk and whisk to make a smooth paste. Add remaining milk and lemon zest. Whisk well.
Over medium-high heat, heat almond milk mixture. Allow to come to a simmer, whisking constantly, until pudding is boiling and has thickened.
Turn off heat. Add non-hydrogenated margarine and whisk until melted. Add lemon juice and stir until incorporated. (Lemon juice will cause mixture to foam. Continue stirring until foaming has gone down.)
Pour into ramekins or cups.
Place ramekins in fridge and allow to chill at least 30 minutes.