Lemon Pudding

5 from 7 votes

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

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 178kcal

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.

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.