Lemon Delight Pudding

Lemon Pudding
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Lemon Pudding

Lemon Delight Pudding

  • Author: Jane and Lino Stanchich


A scrumptious plant-based gello! Tart and tasty, great for the spring and summer, to refresh. Lemon/sour flavor soothes the liver and gall bladder. The agar aids in elimination. This pudding is so yummy and easy. Enjoy! 


  • ½ teaspoon lemon rind, finely grated while lemon is whole (yellow part only)
  • 2 cups apple juice
  • 2 Tablespoons agar flakes
  • 2 Tablespoons kuzu dissolved in ¼ cup water
  • Juice of 2 medium lemons
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoon brown rice syrup or maple syrup, to taste
  • Garnish of fresh berries, mint, or vegan cream topping.


  1. Keeping the lemon whole, finely grate the yellow part of the lemon rind. (The white part is bitter.) Freeze the extra yellow lemon rind in a container for another meal. The grated rind is terrific on greens or pasta or fruit salad.
  2. Dissolve agar flakes in cool apple juice for 10 minutes. Bring to low boil, stirring once. Add dissolved kuzu to pot, stirring/whisking constantly. Reduce heat and add remaining ingredients to the pot and mix well. Do not boil. Taste. If pudding is too tart, add an extra dash of syrup.
  3. Pour into individual, small dishes or one 8 x 8 Pyrex. Chill until firm. If you want a more fluffy texture, blend the pudding after chilling. Serve with fresh berries, a sprig of fresh mint or dollop of tofu or almond cream – or all of these! 


Derived from an original recipe of Rita Morano with Marcia Reisman.


  • Serving Size: Serves 4 – 6

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