This lemon meringue pie chia pudding has all the flavours you love in a lemon meringue pie! Creamy chia pudding gets topped with a tangy lemon ‘curd’ and topped off with light and fluffy meringue.
Alright, friends. I’ve got one last summer themed recipe before we move on to September.
While I’m excited for all the early-fall produce and all the great recipes to cook in September with seasonal ingredients, I’m definitely a bit sad that my favourite season of the year is coming to an end. (Who else loves summer?) I wanted to end this month off with a bold bright and tangy BANG, so I thought what would be better than a chia pudding combined with one of my favourite ever pies?
If you’re a super fan of lemon meringue pie like I am, then this recipe is for YOU. There are a few variations you can make of this lemon meringue pie chia pudding to suit both a vegetarian and vegan diet, and even some optional additions to make this chia EVEN MORE luxurious. (Can that even be possible?)
But seriously, consider this lemon meringue pie chia pudding an homage to one of my favourite desserts, and my favourite season of the year.
A few notes on this recipe:
Alright, so theres a few things to mention about this one, so let’s start with the chia.
I generally like to prepare the chia layer the night before I want to eat it, and keep it stored in the fridge overnight. This really gives the chia time to set and get nice and thick and creamy. (Tip: make a batch of vanilla chia pudding on your food prep day and keep it stored in the fridge to use as you wish!)
For this recipe, you have the option of using any plant-based milk you like. My personal favourite is to use half coconut milk and half almond or cashew milk. This gives the chia pudding a super creamy texture while not being overly rich. I also always opt for homemade almond milk when I can!
Next comes the lemon curd layer. We’ve got options here too! This layer is vegan, so no egg yolks to fuss with. The curd comes together super quickly and gets it’s nice thick texture from cornstarch. For the lemon curd, you can use water as your base, coconut milk or any other plant-based milk. (or a combination of any of these) Using coconut milk is definitely my favourite in terms of creaminess and flavour.
Next comes the meringue. You can go classic and use egg whites for this layer, or you can go vegan and use
Now if your feeling extra fancy, you can sprinkle or layer on some additional toppings. Here are some great options:
- Crumbled almond cookies
- Coconut chips
- Toasted almonds
This lemon meringue pie chia pudding is:
- Vegetarian & Vegan
- Refined sugar-fre
- Exploding with lemon flavour
I’m thinking of creating some chia pudding versions of some of my favourite cakes, pies and treats. If you have any flavour requests make sure to let me know in the comments below!Print
This rich and luscious chia pudding has all the flavours you love in a lemon meringue pie!
- 1/4 cup chia seeds
- 1 cup plant milk of choice (I like a mix of almond milk & coconut milk)
- 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 but for colour)
- 2 egg white or aquafaba from one can of chickpeas
- 1/4 tsp cream of tartar
- 2 tbsp sugar of choice
- 1/4 tsp vanilla extract
- Start by preparing the chia pudding. Mix all the pudding ingredients together in a bowl until well combined. Cover and let sit in the fridge for at least 1 hour to gel. (or overnight)
- To make the lemon curd, add your liquid of choice, maple syrup and lemon zest together in a small pot on medium-low heat.
- Mix the lemon juice and cornstarch together in a separate bowl until incorporated (do NOT add the cornstarch directly to your heated liquid-it will clump!)
- Pour the lemon juice mixture into the pot and bring to a boil on medium-high heat, stirring constantly.
- Once the mixture thickens remove from heat and let cool completely.
- To prepare the meringue, beat the egg whites or aquafaba and cream of tartar to soft peaks. Then add the sugar and vanilla and continue to beat for another 2 minutes.
- To assemble add some chia pudding to the bottom of a cup, followed by the lemon curd and top with the meringue.
- Place under the broiler for one minute to toast the meringue tops.
Use any leftover meringue to make some cookies!
Don’t add too much turmeric to the lemon curd layer otherwise, it will taste like turmeric. Just add a tiny pinch!
- Serving Size: 1 jar
- Calories: 445
- Sugar: 45g
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 71g
- Fiber: 10g
- Protein: 10g
Keywords: Chia pudding recipes, vegan lemon meringue pie
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