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.
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
Meyer Lemon Pudding
Ingredients
- 2 tbsp chia seeds
- 1 1/2 cups water
- 2 cups almonds
- 1/2 cup golden raisins
- 2 tbsp coconut oil
- 3 tbsp agave syrup
- 1 Meyer lemon cut in half (you don’t have to remove the seeds)
- 1 tsp vanilla extract
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.
