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Lemon Meringue Pie Chia Pudding Recipe

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3.9 from 5 reviews

This Lemon Meringue Pie Chia Pudding is a delightful, healthy twist on a classic dessert that layers creamy chia pudding, tangy lemon curd, and fluffy toasted meringue. Perfect for a light and refreshing treat, this recipe uses natural sweeteners, plant-based milk, and offers a dairy-free, gluten-free dessert option with a beautiful burst of citrus flavor.

  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: 2 servings

Ingredients

Chia Pudding

  • 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

Lemon Curd

  • 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)

Meringue

  • 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

Instructions

  1. Prepare the chia pudding: In a bowl, whisk together chia seeds, plant milk, maple syrup, and vanilla extract until combined. Cover and refrigerate for at least 1 hour or overnight to allow the chia seeds to absorb the liquid and form a gel-like pudding.
  2. Heat liquid mixture for lemon curd: In a small pot over medium-low heat, combine your chosen liquid (coconut milk, almond milk, or water), 3 tablespoons of maple syrup, and lemon zest. Stir gently as it warms.
  3. Mix lemon juice and cornstarch: In a separate bowl, blend fresh squeezed lemon juice with cornstarch thoroughly, ensuring no lumps remain. Do not add cornstarch directly into the heated liquid to avoid clumping.
  4. Cook the lemon curd: Slowly pour the lemon juice and cornstarch mixture into the warm pot. Increase heat to medium-high and continuously stir until the mixture thickens and comes to a boil. Once thickened, remove from heat and set aside to cool completely.
  5. Make the meringue: Using a mixer, beat egg whites or aquafaba with cream of tartar until soft peaks form. Gradually add sugar and vanilla extract while continuing to beat for about 2 more minutes until stiff peaks form and the mixture is glossy.
  6. Assemble the dessert: Layer some chia pudding at the bottom of serving cups or glasses. Spoon the cooled lemon curd over the pudding layer.
  7. Top with meringue and toast: Add a generous layer of meringue on top. Place the assembled cups under the oven broiler for about one minute to toast the meringue lightly, watching carefully to avoid burning.

Notes

  • The chia pudding needs at least 1 hour to set but overnight resting improves texture.
  • Using aquafaba makes this dessert vegan-friendly.
  • The pinch of turmeric is optional and is used only to enhance the lemon curd’s color.
  • Broiling the meringue quickly toast the surface without cooking too much inside.
  • Adjust sweetness by varying the amount of maple syrup and sugar according to taste.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/lemon-meringue-pie-chia-pudding-recipe/