Light and Luscious Lemonade Pudding

This airy dessert is both sweet and tart and makes the perfect finish to a hearty meal.

  • Prep time: 20 min
  • Makes: 8 servings
  • Cook time: 0 min

Nutritional Information

PER SERVING (about 1 cup/250 ml)

  • Calories 90
  • Fat 0 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 21 g
  • Fibre 0 g
  • Sugars 20 g
  • Protein 2 g
  • Sodium 38 mg
  • Potassium* 51 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 pouch / 7 g
unflavoured gelatin
1/3 cup / 75 ml
cold water
3/4 cup / 175 ml
boiling water
3/4 cup / 175 ml
granulated sugar
1/2 cup / 125 ml
fresh lemon juice
1 tbsp / 15 ml
finely grated lemon zest
2/3 cup / 150 g
Naturegg Simply Egg Whites, well shaken
Fresh berries (optional)


  1. Stir the gelatin into the water in a glass measure; let stand for 5 minutes. Whisk in boiling water, sugar, lemon juice and zest. Cool at room temperature for 15 minutes. Transfer to the refrigerator; chill, stirring occasionally, for 1 hour or until cold and thickened to the consistency of unbeaten egg whites.

  2. Beat egg whites in a large bowl until soft peaks form. Beating on medium speed, pour in gelatin mixture in a slow, steady stream. Continue to beat on medium for 2 to 3 minutes or until very thick and tripled in volume.

  3. Transfer to a large serving bowl and chill for 2 hours or until set. (Pudding can be reserved in the refrigerator for up to 2 days.) Spoon into bowls and garnish with fresh berries if desired.


  1. To speed up the time it takes for the gelatin mixture to get thick, place the bowl in a larger bowl filled with ice water; let stand, stirring often for 30 minutes or until cold.

  2. If the gelatin mixture gets too set, let it stand at room temperature, whisking occasionally until it loosens up again.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

When beating egg whites, add a teaspoon of cold water for each egg. The volume increases significantly.

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