Lemon Pudding

  • 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



Step 1

Set 6-8 small ramekins or cups aside.

Step 2

In medium saucepan, combine sugar, cornstarch and salt.

Step 3

Add 1/2 C. milk and whisk to make a smooth paste. Add remaining milk and lemon zest. Whisk well.

Step 4

Over medium-high heat, heat almond milk mixture. Allow to come to a simmer, whisking constantly, until pudding is boiling and has thickened.

Step 5

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.)

Step 6

Pour into ramekins or cups.

Step 7

Place ramekins in fridge and allow to chill at least 30 minutes.

Recipe Type: Tags: , , , ,

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

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