Tag: spring

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

With a deliciously crispy artichoke base, tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.

Magic Lemon Meringue Pie Pudding    (Dairy-Free, Gluten-Free, Vegetarian)

Magic Lemon Meringue Pie Pudding (Dairy-Free, Gluten-Free, Vegetarian)

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

If you’re in need of some more of delicious twists on family favorite recipes, be sure to follow me on Facebook, or see all of my desserts (and so many other delicious recipes!) over on Pinterest.

How To Make Magic Lemon Meringue Pie Pudding

lemon 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.

lemon pudding

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.
lemon pudding

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!

lemon pudding

Here are some other Easter desserts to check out:

Vanilla Bean Pavlovas with Lemon Curd

Carrot Spice Snacking Cake

Berry Zucchini Cake

Coconut Lime Sheet Cake with Lime Glaze

lemon pudding

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!

lemon pudding

Magic Lemon Meringue Pie Pudding (Dairy-Free, Vegetarian, Gluten-Free)

This light, creamy pudding uses tofu as a secret ingredient and comes together in just minutes. No one would ever know!
5 from 6 votes
Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 205 kcal


  • 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.


Calories: 205kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 78mgPotassium: 44mgFiber: 1gSugar: 35gVitamin A: 3IUVitamin C: 7mgCalcium: 113mgIron: 1mg
Keyword lemon, make ahead, pudding, spring, vegetarian
Tried this recipe?Let us know how it was!
Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)

Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)

I am very fond of simple, seasonal cakes. They are what I most enjoy baking and what I most enjoy eating. Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add. My husband…

Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)

Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)

When the weather temps start to rise, I lean HARD into salads.  You may have picked up on that with a couple of my favorites from last year…   I find salads one of the most fun dishes to create.

Carrot Spice Snacking Cake (Gluten free, Oil/Butter Free, Refined Sugar Free)

Carrot Spice Snacking Cake (Gluten free, Oil/Butter Free, Refined Sugar Free)

Carrot cake is one of my all time favorite cakes.  Chrissy Teigen agrees.  When made properly, it’s both tender and dense at the same time with just the right amount of spice and texture.  The sweet, tangy, luscious cream cheese frosting doesn’t hurt either.  So it’s no surprise that I set out to make a simple, delicious, healthy-ish version that we could enjoy regularly in the spring and fall (prime carrot cake seasons in my opinion.)

This cake really hits the mark.  It’s surprisingly moist given there is no butter or oil in it, thanks to the almond flour and carrots.  This makes a 8×8 square or round cake.  If you go the round cake route and want to layer it, you’ll want to double the recipe and the cream cheese frosting.  

carrot cake
carrot cake


  • I use easy-to-find orange carrots in this one, but if you can get your hands on yellow ones they make an especially beautiful cake for spring.
  • Honey works very well in place of the maple syrup, remember when we used the honey in my Berry Zucchini Cake?  Same type of recipe structure. 
  • If you want a lower fat frosting, reduced fat cream cheese can be used in the buttercream.
  • If you’re dairy free, use a dairy free cream cheese in the frosting.  I like this one.
  • Don’t stress if you don’t have all the spices, they add a nice warmth to the cake but are not absolutely necessary.

Happy Spring and Happy Easter, my lovelies. Eat cake and enjoy the sunshine!

carrot cake

Carrot Spice Snacking Cake

This moist, tender carrot cake is so delicious that no one will believe it's gluten free and good for you!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 1 8x8 inch cake


  • 1 8x8 square baking pan


  • 1 cup carrots, shredded
  • 2 large eggs, room temperature
  • 1/2 cup maple syrup
  • 2/3 cup walnuts, chopped
  • 1 1/3 cup oat flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Kosher salt

Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 3/4 cup Monkfruit or regular powdered sugar
  • 1/3 tsp Kosher salt
  • 1/3 cup candied ginger, chopped, for garnish


  • Preheat the oven to 350 degrees F.
  • Line your pan with parchment and spray with baking spray.
  • In a large bowl, mix together carrots, eggs, and maple syrup and whisk to combine.
  • In a separate bowl, combine the flours, baking soda, baking powder, spices, and salt and whisk lightly with a fork.
  • Add to the wet ingredients and stir to combine. Fold in the walnuts.
  • Bake for 28-32 minutes until tester comes out clean.  Let cool briefly in pan and finish cooling completely on a rack before frosting.
  • To make the frosting - Beat together the butter, cream cheese, and powdered sugar with a hand or stand mixer until smooth and fluffy.
  • Spread over cooled cake and garnish with the candied ginger if using.  Enjoy!
Keyword carrot cake, carrots, sheet cake, spring
Tried this recipe?Let us know how it was!