A delightful and creamy lemon dessert made with soymilk, perfect for a light and refreshing treat.
In a large pot, combine the cornstarch, grated zest of the lemons, salt, and sugar.
Ensure the cornstarch is evenly mixed to avoid lumps.
Gradually whisk in the soymilk to create a smooth paste.
Adding the soymilk slowly helps prevent clumps.
Continue adding the remaining soymilk while stirring to keep the mixture smooth.
Stir continuously for a consistent texture.
Cook the mixture over medium heat, stirring constantly, until it thickens.
Do not let the mixture boil to avoid curdling.
Stir in the juice of the lemons to taste, adjusting for your preferred level of tanginess.
Taste as you add the juice to balance the flavor.
Strain the mixture if desired for a smoother texture, then pour into serving bowls.
Straining removes any zest or lumps for a refined finish.
Chill the bowls in the refrigerator for at least 2 hours before serving.
Cover the bowls with plastic wrap to prevent a skin from forming.
Continue in our app for the best experience
