If you are craving sweet, sour and a little bit salty all at once, this pudding will deliver. It is pretty fast and easy to make… but it does seem to take forever to set up in the fridge. It is worth the wait though. The taste kind of reminds me of an Orange Julius… which makes me want to make one of those really badly.
If you cannot get your hands on any Meyer lemons (I couldn’t find any until I moved closer to a Whole Foods) try combining the juice of one lemon and one orange along with the orange’s zest. I’m guessing that would taste pretty awesome too.
Meyer Lemon Pudding
about two servings
- 1 cup granulated sugar
- 1 tbsp Meyer lemon zest
- 2 cups almond milk
- juice of three Meyer lemons (get all the juice out!)
- 4 tbsp cornstarch
- 4 tbsp COLD water
- 1/2 tsp salt
In small cup combine cornstarch and cold water. Mix until every last bit of cornstarch is dissolved. In small saucepan, combine almond milk, juice and sugar. Stir in zest and salt. The mix will look a little separated at this stage, no worries, this will go away. Warm up slightly over medium low heat. Gradually add cornstarch/water and stir well. Continue to stir frequently with whisk until mixture reaches a ploppy, slow boil.
Turn heat close to low and continue to stir until the mixture resembles a thick batter. (The entire cooking process should take about 10 minutes, give or take) Pour into serving dishes and let sit at room temperature until warm. Transfer dishes to refrigerator and chill at least 3 hours, or until it is very cold and thick. You can sneak it in the freezer if you are impatient. It’s actually really good slightly frozen. Serve chilled.