An easy and comforting dessert. I took advantage of local Meyer lemons, but any kind of lemon will work.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Servings: 6servings
Calories: 208kcal
Author: Honor
Ingredients
3/4cupof sugar
1/2cupof cornstarch
1/2teaspoonof salt
zest of two lemons
4cupsof any non dairy milk
2Tablespoonsof 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.