2 clear glasses layered with chia pudding, lemon curd, and meringue topping


Is there anything more refreshing and summery than lemon meringue pie?  Just in time for the 4th, we’ve got you covered with a healthier version of the desert.  Jessica Hoffman of the celebrated plant-based blog Choosing Chia was kind enough to share her recipe for lemon meringue chia pudding.  We recently spoke with her on our podcast (listen here) and loved hearing her story.  Jess is based in Montreal, Quebec and after a short stint working in the marketing world, she made a complete 180 after traveling to India to study yoga.  She came away from her trip newly inspired for healthy, plant-based cooking and started her blog to feature delicious vegetarian recipes with a big focus on wholesome plant-based ingredients.  That being said, she is all about balance and intuitive eating.  Listen in to hear her story.



This recipe delivers on all the tang and luxuriousness of a lemon meringue pie minus grains, refined sugar, and preservatives.  Jessica is the queen of chia puddings (hence her handle) so if you’ve never tried it before, this is the recipe to start with.  She typically prepares the pudding the night before to give it time to thicken but it’s not absolutely necessary.  She also shows us how to prepare a creamy and affordable homemade nutmilk.  There are plenty of variations to keep this recipe vegan and vegetarian alike.  The important thing is the sweet and fresh lemon flavor shines through next to creamy vanilla pudding and marshmallowy meringue.  Delicious!


Lemon Meringue Chia Pudding
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Yield: 2

Lemon Meringue Chia Pudding


    Chia pudding
  1. 1/4 Cup chia seeds
  2. 1 Cup non-dairy milk (almond milk & coconut milk preferred)
  3. 1 Tbsp maple syrup
  4. 1 tsp vanilla extract
    Lemon curd
  1. 1/2 Cup coconut milk, almond milk, or water
  2. 3 Tbsp maple syrup
  3. 1 tsp lemon zest
  4. 1/3 Cup lemon juice (fresh squeezed)
  5. 2 Tbsp cornstarch
  6. pinch of turmeric (optional but for color)
  1. 2 egg whites or aquafaba from 1 can of chickpeas
  2. 2 Tbsp sugar/sweetener of choice
  3. 1/4 tsp cream of tartar
  4. 1/4 tsp vanilla extract


  • 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 thicken (or overnight)
  • For the lemon curd, add 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 thickened, remove from heat and let cool completely
  • For the meringue, beat the egg whites or aquafaba and cream of tartar to soft peaks
  • Add the sugar and vanilla and continue to beat (~2 mins)
  • Assemble by adding chia pudding to the bottom of a cup followed by the lemon curd
  • Top with the meringue and place under broiler very briefly to toast the meringue tops


For more all the details and more fantastic plant-based recipes, head over to Jessica’s website Choosing Chia.  For more similar breakfast/dessert goodness, check out these recipes:


Strawberry Vanilla Overnight Oats by Walder Wellness

Citrus Fruit Salad & Seedy Honey by The Faux Martha

Go-To Breakfast Bowl by Daisy Beet



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