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Lemon Pudding wafers

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Lemon Pudding wafers
 

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This recipe is one i found after searching on google for a lemon recipe. From wailana.com, it's vegetarian, egg free, and delicious!

Ingredients

  • Filling:
  • 3/4 cup fresh cashew milk*
  • 1/4 cup fresh lemon juice
  • 3/4 cup raw sugar or granulated fructose
  • 1 Tbsp. eggless mayonnaise
  • 1/2 tsp. vanilla
  • 1/8 tsp. turmeric
  • 3 Tbsp. cornstarch mixed with 3 Tbsp. water
  • Wafer:
  • 1 cup unbleached white flour
  • 2 tsp. egg replacer powder
  • 1/2 tsp. baking powder
  • 1/16 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 cup safflower oil
  • 3 1/2 to 4 Tbsp. water
  • Confectioners sugar for garnishing (optional)

Method


<ol> <li><p>Prepare the cashew milk as directed. Place in a small saucepan along with the next 5 filling ingredients and bring to a boil on medium heat. Slowly add the cornstarch mixture, whisking until thickened. Cook until very thick, then pour into a lightly oiled 8-inch square pan, spreading to fill the dish evenly. Chill until completely firm, at least 2 hours.</p></li> <li><p>Preheat the oven to 375°F. For the wafers, combine the first 5 dry ingredients in a bowl. Add the oil, mixing until evenly crumbly. Slowly add the water until the dough forms a soft ball. Turn onto a well-floured work surface, kneading and turning a few times. Roll the dough into a 10x14-inch rectangle about 1/16 to 1/8 inch thick, adding a little more flour if necessary.</p></li> <li><p>Using a sharp knife, cut the pastry into 2x1½-inch rectangles. (To get straight edges and even sizes, it's helpful to use a ruler.) You will need 32 wafers. With a spatula, place the pastry pieces on an oiled cookie sheet.** Bake for 10 minutes, then flip over and bake a further 2 minutes, or until crispy and golden brown. Cool.</p></li> <li><p>To assemble, cut the lemon pudding into sixteen 2-inch pieces. Place each section of pudding between 2 wafers. Serve sprinkled with confectioners sugar if desired.</p></li> </ol> <p>Makes 16 wafers</p> <p>*Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.</p> <p>**For best results, I recommend using a cookie sheet that has a layer of air sandwiched between two sheets of metal; this promotes even cooking and minimizes the risk of burning.</p>

Recipe is courtesy of: wailana

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atobi sumenasai

atobi

atobi sumenasai

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