Strawberry Lemon Pudding – a delicious recipe with strawberry puru00e9e, milk, tapioca flour, sugar, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan mix the tapioca flour, sugar and salt.
2
While mixing, slowly add the milk. Mix until thoroughly combined.
3
Add the strawberry puree.
4
Turn on the stove to medium low heat and stir the mixture constantly.
5
When the mixtures thickens to coat the back of the spoon or boils cook for two minutes longer. Remove from the heat.
6
Stir a small amount of hot filling into the egg; return all to the pan, stir until well combined.
7
Add back to the heat and cook for two minutes more stirring constantly.
8
Remove from the heat and add, lemon juice, lemon zest and butter. Mix thoroughly.
9
Pour into individual cups and refrigerate until completely cooled. This will take 3 to 4 hours or overnight.
309
kcal
Calories
10
g
Fat
50
g
Carbs
8
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups strawberry puree, 3/4 cup milk, 4 tablespoons tapioca flour/starch, 1/2 cup sugar, and more.
Yes, Strawberry Lemon 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.
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