Craving a light and refreshing dessert that's as easy to make as it is to devour? Look no further than this one-bowl Lemon Jello Pudding Cake: a no-bake dessert, requiring minimal effort and even fewer dishes. It’s the perfect way to end any meal. The dessert combines the tangy zest of lemons with the creamy sweetness of a pudding-like texture. A generous sprinkle of coconut adds a texture, making it the ideal treat for warm-weather gatherings. With just a handful of pantry staples – lemon juice, water, sugar, cornstarch, and coconut – you can whip up this dessert in a matter of minutes!
What Is Lemon Jello Pudding Cake?
A one-bowl lemon jelly pudding cake is a lemon-flavored jelly that sets to a pudding-like consistency. It's made with a combination of lemon juice, water, sugar, and cornstarch, and topped with grated coconut for texture.
It's a simple yet impressive treat that's perfect for summer gatherings or a light and refreshing end to a meal. The absence of baking makes it a perfect choice for hot summer days.
Tips
- Whisk the cornstarch mixture vigorously to prevent lumps and achieve a silky smooth pudding.
- Utilize freshly squeezed lemon juice for the most vibrant and authentic lemon flavor.
- Allow the jelly to set completely in the refrigerator for optimal texture and taste.
- Experiment with different types of coconut, such as toasted or sweetened, to add depth and crunch.
- Get creative with flavors. Consider adding a squeeze of lime or a dash of vanilla extract for extra complexity.
- Serve in individual serving dishes for a more elegant presentation.
- This dessert can be prepared in advance, making it ideal for entertaining.
Can I Use Bottled Lemon Juice Instead of Fresh?
While bottled lemon juice can be used, the flavor might be slightly different. Fresh lemon juice often provides a brighter taste.
What Kind of Sugar Is Best to Use (Granulated, Caster, Etc.)?
Granulated sugar is commonly used for this type of recipe. Caster sugar might dissolve quicker but isn't essential.
Is There a Substitute for Cornstarch?
Cornstarch is essential for thickening the mixture. Arrowroot starch can be used as a substitute, but the texture might vary slightly.
What Type of Coconut Is Best (Sweetened, Unsweetened, Flaked, Shredded)?
Unsweetened shredded coconut is commonly used for this recipe. Sweetened coconut can be used but might make the dessert overly sweet.
What Other Toppings Can I Use Besides Coconut?
Fresh berries, whipped cream, or a drizzle of honey can be delicious toppings.
More Pudding Recipes for Your Desserts!
No-Bake 5 Ingredient Pudding Cake
How to Store Lemon Jello Pudding Cake
Store the dessert in the fridge for up to 2 days.
Ingredients
How To Make Lemon Jello Pudding Cake
;Resize,width=712;)
In a saucepan, whisk together lemon juice, water, sugar, and cornstarch until smooth.
In a saucepan, whisk together lemon juice, water, sugar, and cornstarch until smooth.
;Resize,width=712;)
Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer until thickened, about 2-3 minutes.
Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer until thickened, about 2-3 minutes.
;Resize,width=712;)
Pour the mixture into a circular baking dish.
Pour the mixture into a circular baking dish.
;Resize,width=712;)
Refrigerate until set, at least 4 hours or overnight.
Refrigerate until set, at least 4 hours or overnight.
;Resize,width=712;)
Before serving, sprinkle grated coconut over the chilled lemon jelly.
Before serving, sprinkle grated coconut over the chilled lemon jelly.
;Resize,width=712;)
Slice and serve.
Slice and serve.
;Resize,width=712;)
;Resize,width=767;)
