My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.
There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.
If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.
It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.
Watch Me Make My Magic Lemon Meringue Pie Pudding
How To Make Magic Lemon Meringue Pie Pudding
Step 1. Drain the tofu well for 20 minutes.
Step 2. Blend all ingredients in a high speed blender until smooth.
Step 3. Transfer to serving glasses or ramekins.
Step 4. Refrigerate, covered, for at least 6 hours.
Step 5. Garnish and serve.
What Else Can I Use?
- I call for soft tofu in this recipe as I find it’s the perfect texture for a creamy pudding that isn’t watery. You can also use silken tofu, just be sure to drain and pat dry VERY well so you don’t end up with water settling on the bottom of your pudding. Stay away from firm tofu as it will turn out too thick and a bit more textured… similar to a mousse rather than a pudding.
- The turmeric in the pudding is mostly for its vibrant color. Feel free to omit it if you do not have it on hand.
- You can use a high quality bottled lemon juice in this pudding if you prefer. This is the one I recommend. It is 100% natural. Use the same amount as the recipe calls for.
- Honey is my sweetener of choice, partly because it omits the simple syrup step of simmering to dissolve the sugar. If you prefer you can certainly use sugar and make a quick simple syrup. You can also replace part of the sugar or all with a sweetener like Monkfruit.
- I love a big mound of coconut whipped cream on top of these puddings, as pictured. Trader Joe’s and Aldi carry the Sweet Rose brand which is my go-to. Regular whipped cream is lovely too.
This Magic Lemon Meringue Pie Pudding is Special Because:
It is luscious and creamy without the use of any dairy.
It requires only a handful of ingredients to make.
It tastes like lemon meringue pie but it is much lighter and nutritious.
No cooking or baking is required.
It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!
Here are some other Easter desserts to check out:
If you make this Magic Lemon Meringue Pie Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Magic Lemon Meringue Pie Pudding (Dairy-Free, Vegetarian, Gluten-Free)
- 1 High speed blender
- 12 oz. firm silken tofu, drained
- 1/2 cup honey
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 1/4 tsp vanilla extract
- 1/4 tsp ground turmeric
- 1/8 tsp Kosher salt
- Make sure tofu is patted dry as much as possible. Place a paper towel on top and bottom of tofu and put a pan on top of the covered tofu. Drain for 20 minutes.
- Combine all ingredients in a high speed blender.
- Blend for 15-30 seconds, scraping down the sides as needed to fully combine.
- Divide into jars, cover and chill for at least 6 hours.
- When ready to serve, top with whipped cream if desired and serve.