Meyer Lemon Pudding (Mostly Raw and Vegan)

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

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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.

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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.

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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

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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

Instructions

  • 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.

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12 thoughts on “Meyer Lemon Pudding (Mostly Raw and Vegan)”

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  7. I saw some meyer lemons too at my farmers market last weekend.. I took a taste test and I thought they were on the orange side than lemons.. yes, sweet. I was wondering what to make with it, glad you pointed out a couple of meyer lemon recipes :)

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  8. i like this recipe bec my father is very careful about his sweet intake, and yet, he loves desserts. and his favourite dessert is lemon or apple pie :) so i shall think of making this for him when he visits me next. winnie, what is chia? i love that you use agave, i have a bottle of it sitting in my pantry and add a little bit of it on my weetabix every morning.

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