Vegan Lemon Cream Pudding
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 8 hrs 18 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 ml lemon juice (from approx. 3 large lemons)
- 600 ml water
- 10 tablespoon sugar
- 4 tablespoon, heaped corn starch
- Lemon zest from one lemon
Print Recipe
Pin Recipe Instructions
- Put all ingredients, but only half of the grated lemon zest, in a saucepan and stir well. Bring to the boil, stirring constantly, and continue cooking until the cream thickens.
- Put in a mold and let it solidify in the refrigerator, which takes at least 8 hours. Then turn out on a platter, decorate with the remaining lemon zest and serve.
- The cream can also be served in portions in serving bowls. So it doesn`t have to be overturned and can be served faster.
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