in Dessert Recipes

Vegan lemon cream pudding

updated

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Ingredients for 6 servings:

  • 200 ml lemon juice (from about 3 large lemons)
  • 600 ml water
  • 10 tbsp sugar
  • 4 tbsp, heaped cornstarch
  • Lemon zest from one lemon

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 8 minutes; Total time approx. 8 hours 18 minutes

vegan dessert, can also be turned out

Combine all ingredients, except for half of the grated lemon zest, in a saucepan and mix well. Bring to a boil, stirring constantly, and continue cooking until the cream thickens. Pour into a dish and refrigerate for at least 8 hours to set completely. Then turn out onto a platter, garnish with the remaining lemon zest, and serve. The cream can also be served in portions in serving bowls. This way, it doesn’t need to be turned over and can be served more quickly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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