Creamy Lemon Pudding is a light and refreshing dessert.  This quick to prepare recipe is easily made dairy free with the use of almond milk.

This smooth, rich pudding will be appreciated by all, because you will not notice the absence of dairy.

Using the microwave makes it a quick and easy dessert to prepare.

Creamy Lemon Pudding is made with almond milk as a dairy alternative and yields 6 servings.

Dress it up with a bit of lemon zest or dairy free whipped topping if you prefer.

Creamy Lemon Pudding is the perfect ending to any meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Creamy Lemon Pudding I cut two lemons in half.  If desired for garnish later, zest one of the lemons.

Next I squeezed out enough juice to make ¼ cup.

Then I dumped some almond milk, granulated sugar, egg yolks and corn starch into a large microwaveable measuring cup.

I used a wire whisk to blend these ingredients together.

After stirring, I put the measuring cup into the microwave on High Power for 4 -6 minutes, stirring every two minutes.

The pudding will be ready once it boils and thickens.

When the pudding was cooked I allowed it to cool for about 5 minutes, stirring once.

After 5 minutes it will still not be set but I stirred in the lemon juice that I had squeezed earlier.

I spooned it into serving dishes and the size you choose will impact the number of servings.

 

After filling my serving cups I allowed the pudding to cool and completely set before serving.

You can also put them in the refrigerator to set more quickly, and if you do not want to serve the pudding warm.

 

Whether your guests are all dairy free or not I am sure this creamy lemon dessert will be a hit!  Add some dairy free whipped topping if you prefer.

 

With or without the whipped topping, Creamy Lemon Pudding is a nice, easy dessert recipe to serve up any time of the year.

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Creamy Lemon Pudding:

• 2 ½ cups almond milk
• ½ granulated sugar
• 3 tablespoon (rounded) corn starch
• 2 egg yolks
• ¼ cup lemon juice
• lemon zest for garnish 

How to Make Creamy Lemon Pudding:

1. If using fresh lemon juice squeeze enough lemon juice to make ¼ cup.  Zest one lemon for garnish if desired.
2. Pour almond milk into a large microwaveable measuring cup and dump in the granulated sugar, corn starch, and egg yolks.
3. Use a wire whisk to combine these ingredients.
4. Place in the microwave on Power Level High for 4 - 6 minutes, stirring every two minutes.
5. Pudding will be cooked once it boils and thickens.
6. Remove from microwave and let stand for about 5 minutes, stirring once.
7. Stir in the lemon juice.
8. Spoon into serving dishes and allow to continue to cool and set.  If you are not serving warm you can refrigerate for the pudding to set faster.
9. Serve plain, with lemon zest, or with a dollap of dairy free whipped topping.
10. Enjoy!