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Adventure Begins in the Kitchen

Meyer Lemon Pudding

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Meyer Lemon Pudding_

Lemon curd is one of my all time favorite eats. The love stemmed from baking lemon meringue pies with my grandmother every Thanksgiving and Christmas from the time I could balance on a step-stool to reach the stove. My little arm would get so tired from stirring the thick and bubbly filling. And I’d always pretend I scraped as much of the filling as I could into the pie shell, but really I’d leave a fair amount in the pan so I could eat the rest with a spoon.

Meyer Lemons

Years later {and thankfully while living alone}, I discovered that lemon meringue pie filling and lemon curd were the same-ish.  I started buying a fancy brand of lemon curd and eating it by the spoonful, similar to peanut butter, for dessert.  But knowing how much butter is in lemon curd, it was a habit that needn’t continue.

Meyer Lemon Pudding 2

This meyer lemon pudding recipe is a hybrid between lemon curd and stirred vanilla pudding.  Tart like curd, creamy like pudding, but without any of the dairy that’s common in both.  Made with coconut milk and coconut oil, this dessert is completely dairy free and completely delicious.

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Meyer Lemon Pudding

By Kristin Published: September 30, 2015

  • Yield: 4 Servings

Lemon curd is one of my all time favorite eats. The love stemmed from baking lemon meringue pies with my grandmother every …

Ingredients

Instructions

  1. In a small saucepan, whisk sugar and corn start together.
  2. Add coconut milk and continue stirring with a whisk over medium-high heat until thickened and bubbly.
  3. Continue stirring for 2 minutes.
  4. Remove pan from heat.
  5. Beat egg yolks in a small bowl and add 1 cup of the hot coconut milk mixture to the egg yolks while whisking vigorously.
  6. Pour egg mixture into the coconut milk mixture and mix well.
  7. Turn heat to medium-high and bring to a gentle boil.
  8. Reduce heat to low and continue stirring with a whisk for 2 minutes.
  9. Remove from heat and gently stir in coconut oil, lemon juice, and lemon zest.
  10. Pour pudding into (4) 6-ounce dessert cups.
  11. Cover and refrigerate until cool, about 2 hours.

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