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.

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.

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.

Array