I got my hands on some Meyer lemons recently. These are dark yellow, sweet lemons. They are also extremely juicy. Three of them gave me a full cup of lemon juice. They still have that lemon tang. This pudding is delicious with Meyer lemons. If you can't get them or you have regular lemons, you may have to add some extra sugar to sweeten it to your taste.
Dairy-free Lemon Pudding
1/3 c. sugar (up to 2/3 c. depending on how sweet you like your pudding)
3 T. cornstarch
1/8 t. salt
2 c. coconut milk (the drinking kind, not the cans)
2 egg yolks
1 T. fresh lemon zest
1/2 c. fresh lemon juice
Optional for a creamier pudding - 3 T. coconut oil or butter if you don't mind a little dairy
Mix sugar, cornstarch, and salt in a medium saucepan. Add coconut milk, egg yolks, and lemon zest. Stir until smooth.
Cook over medium heat, stirring constantly, until mixture thickens. You won't need to bring it all the way to a boil, but don't stop too soon or it will stay really runny. You want a thin pudding or thicker custard consistency.
Remove from heat and stir in lemon juice and butter. Let it cool for 20-30 minutes. Stir the pudding until it is smooth and glossy.
Pour it into a serving bowl. Place plastic wrap over the top, gently pressing it onto the surface of the pudding. Refrigerate until completely cold and set, about 2 hours.
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Keep it clean, keep it nice.