No products in the cart.
Egg-Free Lemon Pudding
AuthorMeg's KitchenLemon Pudding!! Sounds interesting but complex?? Well complex is exactly what it isn’t? This recipe is probably the easiest dessert you will ever make. With basic ingredients and less than 5 minutes, you will have a fabulous refreshing dessert ready. Want to know how? The recipe works like magic!! But it simply relies on science, the emulsification of 2 fats that help set our dessert without a setting agent. Sometimes all you need is an understanding of ingredients and temperatures to create something wonderful. Let us start.
125 ml Full Fat Raw Cold Milk
100 g Condensed Milk
20 ml Fresh Lemon Juice
Lemon Zest From 2 lemons
Marie Biscuit As needed for layering
A crunchy element like granola, corn flakes, crumble, or broken biscuits
1
- Make sure you have chilled milk, a serving bowl or dish and all ingredients ready before you start.
- Add milk, condensed milk and lemon juice into a mixer jar and blend for a few seconds.
- You should get a thick milkshake like consistency.
- Taste and adjust the lemon flavour if needed. Mix in the lemon zest as well.
- Now layer your serving dish with single layer of marie biscuits, followed by a thin layer of the lemon pudding liquid, and then again, the biscuit and liquid alternatively till all of the liquid is used up.
- The last layer should be of the liquid and not the biscuit.
- Cover with aluminium foil or cling wrap and refrigerate at least for 2 hrs or longer.
- Just before serving, add in your crunchy layer with whatever component you have chosen to add.
NOTES
2
- You will get 4 small portions from this quantity.
- You can scale up the recipe as needed.
- Milk needs to be cold and full fat for sure.
- Condensed milk can be cold or room temp.
- Give time to the pudding to set.
- The pudding stays well refrigerated for up to 3 days.
- You can do the same with orange juice instead of lemon juice as well.
Category5 Minute Recipe, Baking Recipes, Cooking Recipes, Desserts, No Bake Desserts, Quick Easy Recipes
Live Facebook Video: Egg-Free Lemon Pudding
Follow us on: Instagram
Ingredients
125 ml Full Fat Raw Cold Milk
100 g Condensed Milk
20 ml Fresh Lemon Juice
Lemon Zest From 2 lemons
Marie Biscuit As needed for layering
A crunchy element like granola, corn flakes, crumble, or broken biscuits
Directions
1
- Make sure you have chilled milk, a serving bowl or dish and all ingredients ready before you start.
- Add milk, condensed milk and lemon juice into a mixer jar and blend for a few seconds.
- You should get a thick milkshake like consistency.
- Taste and adjust the lemon flavour if needed. Mix in the lemon zest as well.
- Now layer your serving dish with single layer of marie biscuits, followed by a thin layer of the lemon pudding liquid, and then again, the biscuit and liquid alternatively till all of the liquid is used up.
- The last layer should be of the liquid and not the biscuit.
- Cover with aluminium foil or cling wrap and refrigerate at least for 2 hrs or longer.
- Just before serving, add in your crunchy layer with whatever component you have chosen to add.
NOTES
2
- You will get 4 small portions from this quantity.
- You can scale up the recipe as needed.
- Milk needs to be cold and full fat for sure.
- Condensed milk can be cold or room temp.
- Give time to the pudding to set.
- The pudding stays well refrigerated for up to 3 days.
- You can do the same with orange juice instead of lemon juice as well.
Absolutely Delicious and so easy!
Can’t agree more!! Thank you for your feedback.