Amazing Sicilian Lemon Pudding, Naturally Gluten-Free, Egg-Free and Dairy-Free (Gelo di Limone)
Find out how to make the simple recipe for Gelo di Limone, a refreshing Sicilian Lemon Pudding that can be prepared in approximately 10 minutes. This quick and easy recipe utilizes only 4 ingredients to create a summery treat that is certain to become a new favorite for those wishing to experience the flavors of Sicily at home.
What Is The Sicilian Lemon Pudding “Gelo di Limone”
You may have heard of “Gelo di Melone”, or “Gelo di Mellone”, as they are called in Palermo, Italy. “Gelo” means “frost” in Italian. However, the name of this traditional Italian dessert, should not be misleading. It refers to the gelatinous texture rather than indicating it is served cold. This dessert is exceptional and I can be made with just 4 simple ingredients: water, cornstarch, sugar, and watermelon.
“Gelo di Limone” is a variant of this Sicilian dessert; it is a light pudding but more refreshing than a traditional pudding, as it is made without eggs, milk, or butter, and is also gluten-free. You will only need lemons, water, cornstarch, and sugar to make this dessert, perfect as an afternoon snack or refreshing after-dinner treat.
How To Make the Sicilian Lemon Pudding
The Sicilian Lemon Pudding is a simple dessert accessible to those who enjoy cooking. You can prepare it with few steps and let it cool in the refrigerator before serving. It is also a dessert that can be made in advance for dinner guests.
Traditional Sicilian Lemon Pudding Ingredients
- 300 ml water (1¼ cups)
- 3 organic lemons (80 ml — ⅓ cup of lemon juice and zest of 2 lemons) — It is recommended to use untreated lemons, since zest is also utilized.
- 80 g granulated sugar (⅓ cup plus 1 tbsp)- Sugar can be substituted with a sweetener by following the equivalent measure listed on the sweetener packaging.
- 30 g corn starch (¼ cup)- Cornstarch may be replaced with potato starch, using the same quantity measurements.
How to Make Gelo di Limone
Thoroughly wash and peel the lemons, removing only the yellow part of the zest. For those desiring a more pronounced bitter note, the white part of the zest can optionally be included. Infuse the lemon peels in water for at least 6 hours. If preparing the dessert for the following day, allow an overnight infusion. Once infusion is complete, remove the peels and retain the water. At this point, squeeze the lemons and filter the resulting juice.
In a saucepan, combine the sugar and corn starch, then add the lemon juice. Mix thoroughly to avoid lump formation. Add the infused water and mix again. Transfer the mixture to low heat and stir constantly until thickened.
Remove the saucepan from the heat. Pour the mixture into individual molds or a large mold, wet with cold water to facilitate removal of the pudding.
Allow to cool to room temperature, then transfer the lemon pudding to the refrigerator for 5–6 hours.
A few minutes before serving, invert the molds onto small plates or saucers. Optionally garnish with chopped pistachios, lemon wedges, or fresh mint or basil leaf.
Traditional Sicilian Lemon Pudding Tips & Tricks
- It is advised to add cold cornstarch slowly. Doing so helps prevent lumps from forming and ensures it fully dissolves.
- Prepared lemon pudding can be used to fill tarts. After making it according to the recipe instructions, allow it to cool completely. Then fill a shortcrust pastry shell and bake at 180°C (ca 356°F) for approximately 45 minutes, or until the pastry is lightly golden brown. Remove from the oven and let cool fully prior to serving.
Gelo di Limone Storing Instructions
Lemon pudding can be stored in the refrigerator for 3 to 4 days. I do not recommend freezing the pudding.
Our Sicilian Pudding
Amazing Sicilian Lemon Pudding, Naturally Gluten-Free, Egg-Free and Dairy-Free (Gelo di Limone)
Ingredients
- 300 ml water
- 3 organic lemons 80 ml of lemon juice and zest of 2 lemons
- 80 g granulated sugar
- 30 g corn starch
Instructions
- Thoroughly wash and peel the lemons, removing only the yellow part of the zest. For those desiring a more pronounced bitter note, the white part of the zest can optionally be included. Infuse the lemon peels in water for at least 6 hours. If preparing the dessert for the following day, allow an overnight infusion. Once infusion is complete, remove the peels and retain the water. At this point, squeeze the lemons and filter the resulting juice.
- In a saucepan, combine the sugar and corn starch, then add the lemon juice. Mix thoroughly to avoid lump formation. Add the infused water and mix again. Transfer the mixture to low heat and stir constantly until thickened.
- Remove the saucepan from the heat. Pour the mixture into individual molds or a large mold, wet with cold water to facilitate removal of the pudding.
- Allow to cool to room temperature, then transfer the lemon pudding to the refrigerator for 5–6 hours.
- A few minutes before serving, invert the molds onto small plates or saucers. Optionally garnish with chopped pistachios, lemon wedges, or fresh mint or basil leaf.
