Lemon Pudding

November 11, 2014

I had already made a lemon mousse recipe, this one is even easier and faster to do and does not contain eggs.

Servings: 4 ramekins


  • juice of 2 lemons
  • 125 ml (½ cup) sugar
  • 60 ml (¼ cup) cornstarch
  • 125 ml (½ cup) water
  • 250 ml (1 cup) orange juice
  • 125 ml (½ cup) breadcrumbs Graham


  1. In a saucepan, combine all ingredients except bread crumbs and bring to a boil, stirring until thickened.
  2. Pour some crumbs at the bottom of a ramekin and pour the mixture, refrigerate.
  3. Keeps 3 days in the refrigerator, does not freeze.

Source: Cuisine Futée

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