Lemon Meringue Chia Pudding

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Lemon Meringue Chia Pudding

Jill Dalton
Summer is the perfect time for Lemon Meringue. This is a Plant Based, refined sugar free lemon meringue pudding that gets me through my cravings for the lemon meringue pie that my mom used to make. This healthy pudding is great for a dessert or breakfast. You can add a dollop of coconut whipped cream if you really want to make it fancy.
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 1
Calories 407 kcal


  • 1 lemon
  • 3 medjool dates
  • ¾ cup vanilla almond milk unsweetened, or plant milk of choice
  • sprinkle turmeric optional
  • 3 Tbsp white chia seeds


  • Add lemon juice, medjool dates almond milk and turmeric to blender and blend until there are no date chunks left.
  • Add chia seeds
  • Pour into a sealable container
  • Seal and shake to mix in chia seeds
  • Chill in fridge for at least 3 hours or overnight


Calories: 407kcalCarbohydrates: 72gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 251mgPotassium: 679mgFiber: 18gSugar: 49gVitamin A: 129IUVitamin C: 12mgCalcium: 500mgIron: 3mg

13 thoughts on “Lemon Meringue Chia Pudding”

  1. I’m a fan of chia pudding! 🙂 It’s easy to make and flavor in so many different ways!

    The lemon meringue flavor sounds so refreshing, especially for summer!

    Awesome recipe! 🙂

  2. Yummy yummy! I decided to turn mine into lemon cheesecake flavor so I added some cashews and lemon zest to the blender. Thank you for a delicious recipe!!

  3. Refreshing! Even with regular chia seeds it turned out great. I used coconut milk as the plant milk and it was sooo yummy! Would make again (and double it)!

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