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Presentation
This lemon pudding can be served as a dessert or snack. It is made with milk, sugar, potato starch, eggs, and lemon.

Ingredients
Serves 4

• 500 ml of milk
• 100 g of sugar
• 50 g of potato starch or cornstarch
• 2 eggs
• 20 ml of lemon juice
• 1 lemon peel

Preparation

1. Crack the eggs into a saucepan and add the sugar.
2. Pour the lemon juice into the bowl.
3. Add the potato starch and whisk until smooth, ensuring there are no lumps.
4. Heat the milk, adding the whole peel of a lemon.
5. Gradually pour in the warm milk, stirring continuously.
6. Set the stove to low heat and cook the pudding, stirring constantly.
7. Pour the pudding into 4 bowls, level the surface with a teaspoon, and place in the refrigerator for a couple of hours.

Allergens

• Milk: Included among allergens in EU Regulation 1169/2011
• Lemon: Potential intolerance or cross-reaction for those allergic to grass pollen
• Potatoes: Possible individual intolerance; possible reactivity in case of allergy to grasses, birch, or pellitory
• Egg: Included among allergens in EU Regulation 1169/2011

Notes

• Milk can be replaced with donkey milk or plant-based drinks (e.g., rice, oat, soy milk, etc.).
• Sugar: Avoid for children undergoing treatments where there may still be active cancer cells. Replace with a sweetener (e.g., stevia or erythritol) or fruit concentrate (e.g., date or quince concentrate, etc.).

Safety / Intended Use
This product is suitable for individuals with:

• Anorexia (weight loss)
• Mucositis (inflammation and lesions in the oral cavity), with caution depending on the level of acidity
• Xerostomia (dry mouth)
• Dysphagia

Not recommended in case of:

• Diarrhea

This product should be prepared and handled under strict hygiene conditions.