When I found Meyer lemons at my local Hannaford’s market last week, I did a little happy dance.

I’ve been hoping they’d show up in my area for many weeks now, ever since I saw this Meyer lemon tart recipe over at Food52.

Meyer lemons are said to be a cross between a lemon (the most common varieties being the Lisbon or the Eureka) and a mandarin orange. Meyer lemons have thin edible skin and lack the bitter pith of regular lemons. They are much more sweet than tart.

I did make the Meyer lemon tart and it is absolutely delicious. If you’re looking for a gorgeous decadent Meyer lemon dessert, I highly recommend that recipe. But I also made a couple of healthier Meyer lemon recipes, and this raw pudding is one of them.

I am calling this a pudding because I’m not sure what else to call it, but it’s nothing like a traditional lemon pudding. It’s got an almond base, so it’s high in protein, nutrients and fiber, the coconut oil adds a little healthy fat, the chia seeds thicken it a bit, and the raisins and agave sweeten it up. Because the rest of the ingredients have very subtle flavors, I like how the taste of the lemon really shines through here.

I used the 2 Tb. of agave and while it’s enough for me, some of you might prefer this to be sweeter. So start with the 2 Tb. and add 1-2 more Tb. of agave if you feel it’s necessary. You could also use raw honey, pure maple syrup or another natural sweetener instead, if you like.

This makes a super healthy dessert, but I’ve been eating it for breakfast or as an afternoon snack, too.

Meyer Lemon and Almond Pudding Recipe

Ingredients:

*2 tablespoons organic chia seeds
*1 1/2 cups filtered water
*2 cups almonds
*1/2 cup golden raisins
*2 tablespoons organic coconut oil
*2-4 tablespoons agave syrup (use the lesser amount if you watch your intake of sweet foods)
*1 whole Meyer lemon, cut in half (you don't have to remove the seeds)
*1 teaspoon vanilla extract- optional

Directions:

Soak chia seeds in water for 10 minutes, and then process them together with the rest of the ingredients in a high speed blender or food processor until fairly smooth. Leftovers will keep for several days in the refrigerator.

If you’re like me and just can’t get enough of Meyer lemons, here’s more:
All About Meyer Lemons from Cooking with Amy
100 Things To Do with A Meyer Lemon from the La Times
Meyer Lemon Cranberry Scones from White on Rice Couple