Lemon Meringue Pie Chia Pudding
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 for a delicious treat!
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? I won’t lie, I’ve done it a few times – Pumpkin Pie Chia Pudding, and Key Lime Pie Chia Pudding. They’re just so good – I can’t help myself!
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:
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!
The lemon curd layer is vegan, so no egg yolks to fuss with. The curd comes together super quickly and gets its nice thick texture from cornstarch. You can use water, coconut milk or any other plant-based milk as your base. Coconut milk is definitely my favourite in terms of creaminess and flavour.
Next, the meringue. You can go classic and use egg whites for this layer, or you can go vegan and use
If you’re feeling extra fancy, you can sprinkle or layer on some additional toppings. You can top with granola, crumbled almond cookies, coconut chips, or toasted almonds!
More chia pudding recipes to try
If you tried this Lemon Meringue Pie Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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Lemon Meringue Pie Chia Pudding
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Mix
- Cuisine: American
Description
This rich and luscious chia pudding has all the flavours you love in a lemon meringue pie!
Ingredients
Chia pudding
- 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
Lemon curd:Â
- 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)
Meringue
- 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
Instructions
- 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.
Notes
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!
Nutrition
- Serving Size: 1 jar
- Calories: 445
- Sugar: 45g
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 71g
- Fiber: 10g
- Protein: 10g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
So good! I made this one day in advance and the only thing that I would say is that when eating it the egg whites had split a little from the meringue but it wasn’t that bad! It was still amazing and I enjoyed every bite of it. Thank you!Â
So happy you enjoyed it Nina!
Such a great recipe! Loved it
Thank you Nicola! So happy to hear you enjoyed it 🙂
Perfect for desert or an afterwork snack
Hi Arielle, thank you! Glad to hear you enjoyed this recipe 🙂
I made this with kefir…it was mmm, mmm, mmmm!
So glad you liked the recipe! And that’s so interesting to use kefir! It must be delicious that way!
I only tasted lemon meringue a few times, but I remember it tasting incredible. I always snacked on them whenever they were present. That being said, I would definitely have to try recreating lemon meringues at home–maybe make a lemon meringue pie or this pudding–something like that!