If you’ve ever stood over a slice of Lemon Meringue Pie, fork in hand, torn between delight and the knowledge that it’s a bit much for a Wednesday… I see you. I married one of those pie lovers. My husband Michael would eat it weekly if I let him. And while I’m not in the business of withholding joy, I am in the business of finding joy in everyday ingredients — and that’s exactly what this recipe does.

Enter: Magic Lemon Meringue Pie Pudding. It’s silky, citrusy, and bright, with just enough pucker to remind you why lemon desserts are always a good idea. It’s also secretly packed with protein, dairy-free, and takes very little effort. But here’s the catch — the ingredient list includes tofu. Stay with me. You won’t taste it, you won’t see it, but you will feel better after dessert. And isn’t that kind of the dream?

It’s a guaranteed crowd-pleaser — just don’t reveal the secret until after the compliments roll in.

😍 Why You’ll Love My Lemon Meringue Pie Pudding

This pudding is everything you love about lemon meringue pie — the bright citrus, the creamy texture, the dessert-level satisfaction — without the sugar crash or mountain of dishes. It’s easy to prep, totally make-ahead friendly, and it uses simple, wholesome ingredients that come together in a blender. You’ll get that luscious, dreamy finish without dairy, eggs, or refined sugar (unless you want it). Basically, it’s the kind of dessert you can make and enjoy on repeat.

🗒️ Ingredients

Soft tofu – The secret ingredient that makes this pudding creamy and light without a trace of dairy. Make sure to drain it well so your pudding sets up beautifully.

Fresh lemon juice – Brings all the bright, tart flavor that makes this reminiscent of a classic lemon pie.

Lemon zest – Adds that extra zing and depth of citrus flavor.

Honey – Natural sweetness that skips the need for a simple syrup. You can also sub in maple syrup, Monkfruit, or a quick simple syrup if you prefer.

Turmeric (optional) – Just a pinch for that sunshiny yellow hue. Totally optional, but highly recommended for color alone.

Coconut whipped cream – Not technically in the pudding, but trust me, a big dollop on top seals the deal.

👩‍🍳 How to Make My Lemon Meringue Pie Pudding

💦 Drain the tofu well and let it sit on paper towels for about 20 minutes.

🍋 Add tofu, lemon juice, lemon zest, honey, turmeric, and a pinch of salt to a high-speed blender. Blend until completely smooth and creamy.

🥄 Spoon the pudding into ramekins or serving glasses.

❄️ Cover and chill in the fridge for at least 6 hours, or overnight.

🥳 When ready to serve, top with coconut whipped cream or your favorite topping and enjoy.

🎩 Tips and Tricks

• Use a high-speed blender for the smoothest texture.
• Taste and adjust sweetness before chilling — lemon intensity can vary.
• If using silken tofu, drain very thoroughly and pat dry to avoid watery pudding.

🌟 Variations

Make it your own depending on the occasion or what’s in your fridge:

• Swap lemon for lime or even grapefruit for a different citrus twist.
• Add a layer of crushed graham crackers or granola at the bottom for a pie-like vibe.
• Blend in a handful of raspberries or strawberries for a fruitier version.

🤲 Substitutions

• Maple syrup or agave for the honey.
• Monkfruit or stevia syrup for a refined sugar-free option.
• Silken tofu instead of soft — just be sure it’s well-drained and patted dry.

📓 Best served with

• A dollop of coconut whipped cream (or regular whipped cream!)
• Fresh berries on top
• Crushed graham crackers or shortbread cookies on the side
• A cup of chamomile or green tea to balance the brightness

👝 How to Store Leftovers

Cover tightly and refrigerate for up to 4 days. These actually get better the longer they sit (up to a point), so don’t hesitate to make them ahead of time.

🧠 Common Questions