Lemon Soymilk Pudding – a delicious recipe with cornstarch, lemons, salt, sugar, soymilk, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
2
Slowly mix in enough soymilk to make a smooth paste.
3
Then mix in the rest, keeping it smooth.
4
Cook over medium heat, stirring constantly until thickened.
5
Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
6
If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
7
If you object to bits of lemon zest it should be strained before you chill it.
8
Anyone who likes lemon desserts goes nuts for this.
461
kcal
Calories
8
g
Fat
93
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 tablespoons cornstarch, 2 lemons, zest of, grated, 1 pinch salt, 1 cup sugar, and more.
Yes, Lemon Soymilk Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
