Lemon Pudding

BY : PUBLISHED : January 25th, 2013 UPDATED: August 25th, 2021

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.

 

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Lemon Pudding

Honor
An easy and comforting dessert. I took advantage of local Meyer lemons, but any kind of lemon will work.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 208 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 3/4 cup of sugar
  • 1/2 cup of cornstarch
  • 1/2 teaspoon of salt
  • zest of two lemons
  • 4 cups of any non dairy milk
  • 2 Tablespoons of non-hydrogenated margarine
  • juice of two lemons

Instructions
 

  • 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.

Nutrition

Calories: 208kcalCarbohydrates: 40gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 457mgPotassium: 69mgFiber: 2gSugar: 26gVitamin A: 176IUVitamin C: 25mgCalcium: 212mgIron: 1mg
Keyword creamy, dessert, lemon, meyer, pudding
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About Honor

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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