Name: Lemon Meringue Pie Chia Pudding Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/4 cup chia seeds; 1 cup plant milk of choice (blend of almond milk & coconut milk recommended); 1 tbsp maple syrup; 1 tsp vanilla extract; 1/2 cup coconut milk, almond milk, or water; 3 tbsp maple syrup; 1 tsp lemon zest; 1/3 cup fresh squeezed lemon juice; 2 tbsp cornstarch; pinch of turmeric (optional, for color); 2 egg whites or aquafaba from one can of chickpeas; 1/4 tsp cream of tartar; 2 tbsp sugar of choice; 1/4 tsp vanilla extract

Jump to Recipe· 3.9 from 5 reviews

If you’re searching for a delightful twist on a classic dessert, this Lemon Meringue Pie Chia Pudding Recipe is about to become your new favorite. Imagine the velvety creaminess of chia pudding layered with tangy, bright lemon curd and crowned with a light, fluffy meringue toasted to perfection. It’s a refreshing, satisfying treat that feels like dessert and breakfast all wrapped into one. Plus, with wholesome ingredients and a quick prep time, this recipe is a delightful way to bring the sunshine of lemon meringue pie into a wholesome, nourishing pudding form.

Ingredients You’ll Need

A close-up view of a small silver saucepan filled with smooth, bright yellow custard. A white spatula with a shiny silver handle is lifting some of the thick custard from the pan, showing its creamy and glossy texture. The saucepan is placed on a white marbled surface with subtle gray and beige veins, creating a clean and fresh background. The focus is on the rich custard and the spatula gliding through it, highlighting the mixture’s thickness and shine. Photo taken with an iphone --ar 4:5 --v 7

Trust me when I say this Lemon Meringue Pie Chia Pudding Recipe requires simple ingredients that are easy to find, yet each one plays a vital role. Together, they create a perfect balance of flavors, textures, and colors that make the dish truly special.

1/4 cup chia seeds: These little superseeds provide the signature pudding texture and a nutritional boost.
1 cup plant milk of choice: Creaminess comes from a blend of almond and coconut milk, but any plant milk works beautifully.
1 tbsp maple syrup: Adds just the right hint of natural sweetness to the pudding layer.
1 tsp vanilla extract: A splash of warmth that enhances all other flavors.
1/2 cup coconut milk, almond milk or water: Base liquid for the lemon curd, choose what suits your taste.
3 tbsp maple syrup: Sweetens the lemon curd naturally, keeping it clean and vibrant.
1 tsp lemon zest: Packs that fresh citrus punch essential to lemon meringue flavor.
1/3 cup fresh squeezed lemon juice: The star of the show for tartness and freshness.
2 tbsp cornstarch: Thickens the lemon curd beautifully without heaviness.
Pinch of turmeric (optional): Adds a stunning golden color without affecting flavor.
2 egg whites or aquafaba from one can of chickpeas: Creates that airy, light meringue topping, vegan-friendly with aquafaba.
1/4 tsp cream of tartar: Stabilizes the meringue to help it hold those gorgeous peaks.
2 tbsp sugar of choice: Sweetens the meringue to perfection.
1/4 tsp vanilla extract: A subtle note that rounds out the meringue flavor.

How to Make Lemon Meringue Pie Chia Pudding Recipe

Step 1: Prepare the Chia Pudding

Start by combining chia seeds, plant milk, maple syrup, and vanilla extract in a bowl. Stir everything together thoroughly so no clumps form. Cover the bowl and pop it in the fridge for at least one hour—overnight is even better. This chill time lets the chia seeds swell into a luscious, creamy pudding that’s the perfect base for this recipe.

Step 2: Make the Lemon Curd Base

In a small pot over medium-low heat, mix your choice of coconut milk, almond milk, or water with the maple syrup and lemon zest. This gently infuses the liquid with bright and sweet lemon notes. Keep the heat moderate so flavors blend smoothly without scorching.

Step 3: Combine Lemon Juice and Cornstarch

In a separate bowl, whisk together the fresh lemon juice and cornstarch until fully incorporated, ensuring you don’t add cornstarch directly to warm liquid to prevent clumping. This step is key to achieving that silky, thick lemon curd texture.

Step 4: Thicken the Lemon Curd

Slowly pour the lemon juice and cornstarch mixture into the warming pot, turning the heat to medium-high. Stir constantly to avoid lumps, and watch as the mixture thickens and becomes glossy. Once it reaches a pudding-like consistency, remove from heat and allow it to cool completely before assembling.

Step 5: Whip the Meringue Topping

Whether you’re using egg whites or vegan aquafaba, whip them together with cream of tartar until soft peaks form. Then, slowly add sugar and vanilla extract while continuing to beat the mixture for another couple of minutes until glossy and stiff peaks form. This light, airy topping will crown your pudding beautifully.

Step 6: Assemble the Layers

Begin by spooning a generous layer of chia pudding into serving cups or jars. Add a thick layer of lemon curd on top, then dollop or pipe the meringue over the lemon curd. The layers create an irresistible visual and flavor combination reminiscent of that classic lemon meringue pie.

Step 7: Toast the Meringue

Pop the assembled puddings under a broiler for about one minute to toast the meringue tops until they’re a delicate golden brown. Keep a close eye to avoid burning—this final touch adds that iconic toasty flavor we all love.

How to Serve Lemon Meringue Pie Chia Pudding Recipe

There are two clear glass cups filled with three layers each. The bottom layer is white with small black chia seeds giving it a speckled texture. The middle layer is a bright yellow smooth lemon jelly or curd, shiny and thick. On top of each cup is a white toasted marshmallow-like dollop with light brown char marks, slightly puffy and soft. Each cup has a small brown wooden spoon inside. The cups are placed on a white marbled surface with two small slices of lemon to the side. A white cloth is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra lemon zest or a few fresh berries makes a lovely, colorful garnish. Toasted coconut flakes or finely chopped pistachios can add a delightful crunch. Garnishing isn’t just for looks — it enhances texture and adds an extra punch of flavor to each bite.

Side Dishes

This pudding works well as a stand-alone treat or alongside lighter breakfast items like fresh fruit salad or a crisp green smoothie. For an elegant brunch, pair it with warm gluten-free toast or a handful of nutty granola.

Creative Ways to Present

Try layering the pudding, lemon curd, and meringue in clear glass jars for a stunning parfait effect. Alternatively, use mini mason jars or even pretty teacups for serving guests, turning this wholesome dessert into an elegant experience. You can also pipe the meringue for a refined look that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep any leftovers refrigerated in airtight containers. The chia pudding and lemon curd layers will last up to 3 days, but the meringue is best enjoyed fresh, so you might want to add that just before serving.

Freezing

The chia pudding and lemon curd components freeze well separately, but the meringue does not freeze effectively as it will lose its fluffy structure. For best results, freeze the pudding and curd layers, then whip fresh meringue when ready to serve.

Reheating

This pudding is best eaten chilled and doesn’t require reheating. If the lemon curd becomes too firm after refrigeration, letting it sit out for a short while at room temperature will soften it to the perfect consistency.

FAQs

Can I make this Lemon Meringue Pie Chia Pudding Recipe vegan?

Absolutely! Simply use aquafaba instead of egg whites for the meringue, and ensure all your milk and sugar choices are vegan-friendly. The result is just as delicious and light.

How long does the chia pudding need to set?

At minimum, chia seeds need about one hour to absorb liquid and form pudding, but letting it set overnight in the fridge yields the best creamy texture.

What can I use if I don’t have cornstarch for the lemon curd?

You can substitute arrowroot powder or tapioca starch in equal amounts to thicken the lemon curd without changing the flavor.

Is it necessary to broil the meringue?

While broiling gives the meringue its classic toasted look and flavor, you can skip this step if you prefer a soft topping or want to keep things simpler.

Can I adjust the sweetness of this recipe?

Definitely. Maple syrup sweetness is adjustable both in the pudding and curd layers, and you can reduce or increase sugar in the meringue to suit your taste preferences.

Final Thoughts

This Lemon Meringue Pie Chia Pudding Recipe is the perfect way to enjoy all the charm of a classic lemon meringue pie with a fresh, wholesome twist. Whether you’re craving something light yet indulgent or want a nutritious dessert that feels special, this recipe hits all the right notes. Give it a try—you might just find yourself making it again and again!