Tangy Lemon Vanilla Pudding

Name: Tangy Lemon Vanilla Pudding
Prep time: 5 min
Cook time: 10 min
Ingredients: 705 ml 3 cups soy or other nondairy milk (do not use coconut); 200 g 1 cup granulated sugar; 64 g ½ cup cornstarch; 120 ml ½ cup lemon juice; 15 ml 1 tablespoon pure vanilla extract

This creamy and tangy lemon vanilla pudding pairs beautifully with fresh berries for the perfect light dessert.

Couverts6

Preparation 5

Preparation time:10

Print Recipe

Equipment

Saucepan
Measuring cups
Whisk
6 dessert cups or one bowl

Ingredients

▢ 705 ml 3 cups soy or other nondairy milk (do not use coconut)
▢ 200 g 1 cup granulated sugar
▢ 64 g ½ cup cornstarch
▢ 120 ml ½ cup lemon juice
▢ 15 ml 1 tablespoon pure vanilla extract

Instructions

In a saucepan, combine the soy milk, sugar, cornstarch, and lemon juice.
Stir until smooth.
Heat the mixture over medium heat, stirring constantly to prevent lumps and scorching, until the pudding thickens.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
Pour the pudding into 6 dessert cups or one bowl.
Refrigerate until chilled and ready to serve.