Lemon Pudding
If one uses eggs + honey this is not vegan.
Ingredients
3 lemons juice & zest
1 C. almond milk
4 egg yolks
½ C. tupelo honey
5 Tbsp cornstarch
¼ tsp Himalayan salt
1 ½ C. water
Preparation
In a medium saucepan, heat and whisk together lemon juice, almond milk and egg yolks. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat. In a separate bowl, mix cornstarch, salt and water. Add this mixture to the hot mixture. Return to heat to thicken if necessary. Remove from heat allow all to cool then serve.
Tags: lemon pudding