Lemon meringue chia pudding

pie

Lemon meringue chia pudding

This chia pudding starts with a lemon and poppy seed base, topped with homemade lemon curd and fluffy meringue. It is like a lemon meringue pie but reimagined in pudding form.

Is this a bit of work for breakfast? Absolutely. I definitely would not make this if I had a busy week ahead. However, I loved this chia pudding, I ate it for breakfast and also ate it at night when I was craving a sweet treat. Let’s make it.

Notes:

• Double Boiler: Highly recommended for the lemon curd to avoid overcooking the eggs.

• Frequent Stirring: Essential for smooth, lump-free curd.

Lemon Meringue Chia Pudding

Chia Pudding Base

Ingredients:

• 1 ½ cups almond milk

• ½ cup chia seeds

• 1 tbsp poppy seeds

• 1 tbsp agave syrup

• 1 tsp vanilla extract

• ½ tsp salt

• 1 scoop collagen powder (optional)

• 1 tbsp lemon juice

• 2 tbsp lemon zest

Directions:

1. In a large bowl, combine all ingredients and stir well.

2. Let the mixture sit in the fridge for 60-90 minutes. Stir once to prevent clumping.

3. Divide the pudding into 6 cups or jars and let them set in the fridge.

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Lemon Curd

Ingredients:

• 2 egg yolks + 1 whole egg

• ⅔ cup granulated sugar

• 1 tbsp lemon zest (about 1 lemon)

• ⅓ cup lemon juice (about 2 lemons)

• ⅛ tsp salt

• 6 tbsp unsalted butter (cut into slices)

Directions:

1. Set up a double boiler: place a heatproof bowl over a pot of simmering water.

2. Add egg yolks, sugar, lemon zest, lemon juice, and salt to the bowl. Whisk constantly for about 10-12 minutes, until thickened (it should resemble hollandaise sauce).

3. Remove from heat and whisk in butter until smooth.

4. Transfer to a jar, cover with plastic wrap touching the surface to prevent a skin, and let cool. Store in the fridge for up to 1 week.

   

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Meringue Topping

Ingredients:

• 2 egg whites

• ¼ tsp cream of tartar

• ¼ cup granulated sugar

• ⅛ tsp salt

Directions:

1. In a stand mixer or with a hand mixer, beat egg whites and cream of tartar on medium speed for 1 minute. Increase to high speed until soft peaks form (about 3 minutes).

2. Gradually add sugar and salt in 3 parts, beating until glossy stiff peaks form (about 2 more minutes).

3. Pipe or dollop meringue onto the prepared chia pudding and lemon curd.

4. Use a handheld torch to toast the meringue for a golden finish.

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Assembly and Storage

1. Top each chia pudding cup with a layer of lemon curd and a generous swirl of meringue.

2. Torch the meringue

3. Store the pudding cups in the fridge for up to 4-5 days.

   

Let me know if you make it!