This vegan Lemon Pudding is light, refreshing and perfect for the warmer months! It’s the ideal make-ahead dessert as it’s quick and easy to prepare and can be whipped up a day or two in advance. If you love lemon dessert recipes, you’ll love this pudding!
If you’re a fan of creamy, citrus flavoured desserts, then you’ll love this lemon pudding! The cream, lemon and sugar is cooked with the corn-starch until it becomes a thick, velvety custard. This pudding is just as delicious served hot, but I like to refrigerate it until it sets and serve it chilled.
Why you'll love this Lemon Pudding:
It's super quick and easy to make
It's packed with delicious, citrussy flavour
You'll need just one saucepan to make it
It's made with just a few simple ingredients
It's light and refreshing
It's vegan and gluten-free
It's ideal for preparing in advance
How does this Lemon Pudding taste?
This lemon pudding is bursting with fresh, citrussy flavour and a slight hint of coconut from the coconut cream. It’s deliciously light and creamy, your guests will love this refreshing dessert!
How to serve Lemon Pudding
I’ve topped these lemon puddings with edible flowers, but you can garnish them with fruits and berries on top for a pop of colour and extra texture. These lemon puddings also go really well with biscuits, so you can top them with some crushed shortbread biscuit. I’ve served this lemon pudding in the lemon skins as I think they look really cute like this, but if you prefer not to use lemon skins, you can serve them in dessert glasses or ramekins instead.
How store Lemon Pudding
This is the perfect make-ahead dessert as it can be made a day or two in advance and then stored in the fridge until you’re ready to serve them. I actually think they taste better the next day as the lemon flavour really has a change to marry with the rest of the ingredients, so it's the perfect dessert for serving at dinner parties.
Lemon Pudding Ingredients
Here’s everything you’ll need for this recipe – consider it your shopping list!
Lemons: You’ll need around 7 good quality unwaxed lemon if you’re going to be serving the pudding in the lemon skins, if you’re serving them in ramekins or bowls, you’ll need just 2 lemons. Just make sure to use large, unwaxed lemons as you’ll be using the lemon zest and juice.
Coconut cream: I'd recommend using a thick coconut cream, but if you're using coconut milk instead, make sure to store the can of coconut milk in the fridge at least a hour before using it; you'll find the solids and liquid have separated, so drain away the liquid and use only the thick coconut milk to make the custard.
Plant-based milk: I've used almond milk, but any plant-based milk will do.
Caster sugar: I've used caster sugar as it dissolves faster than granulated sugar. I wouldn't recommend using brown sugars or fruit syrups as they'll darken the colour of the pudding.
Turmeric: I've used a pinch of turmeric to colour the custard, the amount used is not enough to add any flavour. but if you'd prefer not to use turmeric, you could use a small drop of yellow food colouring instead, or you could just leave it out.
Cornstarch: Cornstarch is used to thicken the custard and to set the pudding.
Vanilla extract: The vanilla extract gives the pudding a lovely flavour and aroma. If you like to jazz up your lemon pudding, you can experiment with other flavours such as mint or elderflower.
How to make Lemon Pudding
To make the pudding, add the coconut cream, cornstarch, plant-based milk, lemon juice, lemon zest, sugar, vanilla extract, and turmeric to a large saucepan, and cook on a medium heat for about 10 minutes, or until the filling starts to thicken to resemble a thick custard consistency. Make sure to whisk continually to prevent any lumps from forming.
To prepare the lemon skins, cut the lemon in half lengthways, then use a spoon to scoop out the flesh. Reserve the flesh to use for another recipe. Spoon the custard into the lemon skins. If you’re not using lemon skins, then spoon the custard into small bowls or ramekins. Leave them to cool down at room temperature for about 15 minutes, then place puddings in the fridge for around 30 minutes or until they’ve set. Add the garnish of your choice and serve chilled.
Notes and Tips
Make sure not to leave the pudding unattended as it cooks. The custard can become lumpy quite fast, so it's essential that you whisk continually for around 10 minutes or until it thickens.
I've listed 2-3 tbsp lemon juice in the ingredients so that it can be adjusted to suite your taste. If you prefer your lemon desserts to be less sour, add just 2 tbsp lemon juice, if you prefer more of a sour kick, then you can add 3 tbsp lemon juice.
I’ve served this lemon pudding in the lemon skins as I think they look really cute like this, but if you prefer not to use lemon skins, you can serve them in dessert glasses or ramekins instead.
If you don't want to use turmeric, you can leave this ingredient out as it's only purpose in this recipe to give the pudding a yellow colour. Alternatively, you can use a few drops of yellow food colouring.