Lemon Creme

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Softer than a pudding, this lemony dessert is a delightful finish for any special-occasion mealLemon Creme.


Lemon Creme

By April 16, 2014


  • 2 cups - soy milk, plain and unsweetened
  • 3 Tbs - cornstarch
  • 1 cup - agave nectar
  • 2 Tbs - lemon juice
  • 1 lemon - zest of 1 lemon
  • 1 pinch - salt


  1. Dissolve the cornstarch in 3 Tbs of the soy milk. Set aside.
  2. In a sauce pot over medium heat, stir together the remaining soy milk, agave nectar, lemon juice, lemon zest, and salt. Continue to cook, stirring frequently, until thick. Pour into individual serving dishes and refrigerate several hours until chilled.


You can replace the agave nectar with 3/4 cup turbinado or white sugar, which will make the creme thicker, more like pudding.  I've used turbinado, because I don't have white sugar in my kitchen, but it does turn the pudding a bit beige. Experiment and see which you like best.

Nutrition Information
Nutrition (per serving): 260 calories, 86% calories from carbohydrates, 6% calories from protein, 7% calories from fat, 2.2g fiber.



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