• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Desserts

    Lemon Pudding

    Published: Aug 3, 2023 · Modified: Aug 15, 2023 by Kathy Carmichael · This post may contain affiliate links.

    64 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    This vegan lemon pudding recipe is one for lemon lovers! So, if you love lemons, this easy lemon pudding recipe is for you!

    Vegan lemon pudding recipe in dessert cups with blueberries, mint, and lemon slices.

    There's something special about the tart, fresh taste of lemons. This vegan lemon pudding recipe checks all the boxes; sweet, tart, fresh, and delicious. My mom loves lemon, so although she enjoys my chocolate pudding made from sweet potatoes, she loves this recipe best!

    Jump to:
    • Lemon Pudding Ingredients
    • Lemon Pudding Ingredient Substitutions
    • How to Make Lemon Pudding
    • Serving
    • Recipe FAQs
    • Tips
    • 📖 Recipe
    • 💬 Reviews

    As many of you know, I don't have much of a sweet tooth; however, my husband, children, and parents love dessert. So, occasionally, I make a dessert recipe to appease my family. Today, I made a vegan lemon pudding recipe that was quick and as easy as making a box pudding.

    Lemon Pudding Ingredients

    Pudding ingredients: plant milk, lemon juice, lemon extract, turmeric, cornstarch, maple syrup, lemon zest, blueberries, lemon slices, and min. leaves.
    • Plant Milk: I used unsweetened, unflavored almond milk.
    • Lemon Juice: Using fresh lemon juice is preferred if available. It has a fresher taste than lemon juice in a bottle.
    • Lemon Extract: Pure lemon extract is made by carefully extracting it from perfectly ripe lemons. The aroma is full and complex. The natural lemon flavoring is bold and pure, not at all sour, because the lemon extract uses the flavor-packed oil from the lemon, not the juice.
    • Turmeric: Turmeric is used to enhance the color of the pudding, making it more of a bright yellow.
    • Cornstarch: Cornstarch is used as a thickener for the pudding.
    • Maple Syrup: Maple syrup is a sweetener for lemon pudding instead of refined sugar.
    • Lemon Zest: Lemon zest has an intense lemon/citrus flavor with little bitterness. The bitterness is primarily found in the white part of the lemon (the white pith).
    • Mint (Optional): Mint is used as a garnish when serving the lemon pudding.
    • Blueberries: Fresh large blueberries are garnished on top of the lemon pudding.
    • Lemon Slices: Lemon slices are used to garnish the pudding when serving.

    Lemon Pudding Ingredient Substitutions

    • Any plant milk works well for this recipe. Or, you can use vanilla-flavored plant milk for an added vanilla flavor.
    • Use bottled lemon juice if fresh isn't available.
    • You may substitute lemon extract in recipes with lemon juice, lemon essence, lemon zest, lime juice, orange juice, lemon oil, and grated lemon peel.
    • Skip the turmeric if you don't have any. It is only used for color.
    • Arrowroot powder is an excellent substitute for cornstarch.
    • Agave or date syrup is a substitute for maple syrup.
    • Replace each teaspoon of lemon zest called for in your recipe with ½ teaspoon of lemon extract or two tablespoons of lemon juice. It will give you the closest flavor match possible.
    • Basil is an excellent alternative if mint isn't available or preferred.
    • Choose any fruit to garnish on top of the pudding.

    How to Make Lemon Pudding

    A pan on a stove with the ingredients added except for the cornstarch.
    1. In a medium-sized saucepan, over medium-high heat, combine the plant milk, lemon juice, maple syrup, lemon zest, and turmeric in the pan.
    2. Whisk the ingredients together.
    3. Heat until the mixture begins to boil.
    4. Once boiling, remove ¼ cup of the hot liquid and pour into a bowl.
    5. Add the cornstarch to the bowl of hot liquid and whisk to combine, creating a slurry.
    6. Make sure it is smooth and free of lumps.
    7. Pour the thick mixture back into the pot of lemon mixture.
    8. Using a whisk, continuously stir the mixture until it thickens to the pudding consistency.
    9. Remove from the heat.
    10. Once the lemon mixture is thick, pour the contents into a large measuring cup to make it easier to pour into dessert dishes.
    11. Now, cover each dessert dish and place the covered pudding dishes in the refrigerator until chilled through. This will take several hours.
    12. The lemon pudding will thicken as it cools.
    Cornstarch and ¼ cup of hot lemon mixture in a bowl.

    Serving

    Vegan lemon pudding recipe on the table.

    Once chilled, decorate the vegan lemon pudding by adding a few blueberries or fruit of choice, mint leaves, and lemon slices.

    Recipe FAQs

    Can I freeze whole lemons?

    Luckily, a tip to keep lemons fresher for longer is to freeze them. Depending on what you intend to use the citrus fruit for, lemons can be frozen whole or as slices, wedges, and wheels. Freezing freshly-squeezed lemon juice, zest, and peels is also possible.

    Do lemons last longer in the refrigerator or left out on the counter?

    At room temperature, they stay suitable for about a week. However, their life is lengthened in the fridge by two to three weeks. That means you can keep store-bought lemons fresh for about one month.

    Should you wash lemons before using/storing them?

    The secret is to keep the lemons refrigerated, and here's the kicker-immersed in the water!! First, wash the outside thoroughly-you won't believe the ickiness on the outside of citrus; believe me, there have been studies...you don't want to slice those babies without cleaning them up; the same goes for storing them!

    Lemon pudding in dessert bowls with blueberries and lemon slices.

    Tips

    • Always wash lemons before zesting or juicing them.
    • If juicing fresh lemons, it is best to strain them afterward to remove any unwanted pulp that often bypasses the juicer. It also ensures that seeds don't slip through.
    • Make sure to whisk the milk mixture in the pan to prevent the plant milk from burning on the bottom of the plan.
    • The slurry (the cornstarch/hot liquid mixture) is lump free. It should be smooth before adding it back into the large pan.
    • Cover the surface of the pudding with a round piece of parchment or plastic wrap and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
    • Homemade pudding lasts in the fridge lasts 5-7 days.

    This lemon pudding recipe is a refreshing, light dessert full of sweet, fresh and delicious!

    • Vegan Father's Day
      Vegan Father's Day Recipes
    • vegan sweet potato brownies
      Easy Vegan Sweet Potato Brownies
    • vegan oil-free cornbread recipe
      Vegan Oil-Free Cornbread
    • vegan chocolate pudding recipe
      Vegan Chocolate Pudding

    If you love this vegan lemon pudding recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    lemon pudding recipe

    Lemon Pudding

    Kathy Carmichael
    This vegan lemon pudding recipe is one for lemon lovers! So, if you love lemons, this easy lemon pudding recipe is for you!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories 178 kcal

    Ingredients
      

    • ¾ cup Fresh Lemon Juice
    • 3 cups Unsweetened, Unflavored Plant Milk
    • ⅓ cup Maple Syrup
    • 3 teaspoons Lemon Extract
    • 1 Lemon Zested
    • 1 teaspoon Turmeric
    • 6 Tablespoons Cornstarch
    • ¼ cup Blueberries
    • 4 Mint Leaves
    • 1 Lemon Sliced

    Instructions
     

    • In a medium-sized saucepan, combine the plant milk, lemon juice, lemon zest, lemon extract, and turmeric on medium-high heat.
    • Whisk the ingredients.
    • Bring the liquid mixture to a boil.
    • Once boiling, carefully remove ¼ cup of the hot liquid and hour it into a bowl or measuring cup.
    • Add the cornstarch to the ¼ cup of hot liquid.
    • Whisk the cornstarch into the hot liquid and whisk until a smooth slurry is formed.
    • Pour the slurry into the large pan and whisk into the saucepan.
    • Continue whisking; do not step away.
    • As the mixture heats, it will thicken.
    • Pour the contents of the pan into a large measuring cup to pour the lemon pudding into dessert dishes.
    • Cover the pudding with circles of parchment paper or saran wrap almost touching the pudding.
    • Place in the refrigerator for at last 2 hours until chilled through.
    • Add a handful of blueberries, a mint leaf, and a slice of lemon.
    • Refrigerate covered until ready to serve.

    Video

    Notes

    • Always wash lemons before zesting or juicing them.
    • If juicing fresh lemons, it is best to strain them afterward to remove any unwanted pulp that often bypasses the juicer. It also ensures that seeds don't slip through.
    • Make sure to whisk the milk mixture in the pan to prevent the plant milk from burning on the bottom of the plan.
    • The slurry (the cornstarch/hot liquid mixture) is lump free. It should be smooth before adding it back into the large pan.
    • Cover the surface of the pudding with a round piece of parchment or plastic wrap and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
    • Homemade pudding lasts in the fridge lasts 5-7 days.

    Nutrition

    Calories: 178kcalCarbohydrates: 40gProtein: 2gFat: 1gPolyunsaturated Fat: 1gSodium: 249mgPotassium: 208mgFiber: 3gSugar: 20gVitamin A: 62IUVitamin C: 48mgCalcium: 275mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Desserts

    • Vegan Valentine's Day Recipe
      Valentine's Day Recipes
    • Dinner Ideas for the New Year
      New Year's Dinner Ideas
    • Christmas recipes
      Vegan Christmas Recipes
    • vegan appetizers
      Vegan Appetizers for the Holidays

    Reader Interactions

    Comments

      5 from 6 votes (6 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Corinne Carter

      August 04, 2023 at 8:18 pm

      Lemon pudding absolutely delicious, creamy and lemony. Thank you.
      Did not use mint and only a dash of turmeric, important for the color.

      Would like as delicious a recipe for vanilla pudding, if you have one.
      Corinne

      Reply
      • Kathy Carmichael

        August 05, 2023 at 5:35 am

        Hi Corrine, I'm so glad you liked the pudding. I do have a vanilla pudding recipe I will post soon. It is an old recipe I am revising. Thank you for your feedback. I appreciate it.

        Reply
    2. Melody Sieglitz

      August 03, 2023 at 12:09 pm

      HI Kathy Im going to definitely make this LEMON is my favorite I love ANYTHING LEMON! Ill let you know how it works out. your the BEST!! Love your recipes

      Reply
      • Kathy Carmichael

        August 03, 2023 at 12:18 pm

        Hi Melody! Thank you so much. I look forward to hearing from you!

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • Thai noodle salad
      Vegan Thai Noodle Salad
    • Cold Green Bean Salad
    • zucchini noodle salad recipe
      Fresh Summer Zucchini Noodle Salad
    • Summer Couscous Salad Recipe
      Summer Couscous Salad Recipe
    • vegan tuna pasat salad recipe
      Vegan Tuna Pasta Salad
    • chickpea burger recipe
      Chickpea Burger

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    64 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.