Lemon Meringue Pie Pudding Recipe That Impresses Everyone

There’s something truly magical about the combination of tart lemon and sweet, fluffy meringue, especially when it’s transformed into a comforting, creamy pudding. If you love the classic lemon meringue pie but want a quicker, spoonable dessert that’s just as delightful, this Lemon Meringue Pie Pudding recipe is exactly what you need.

It captures all the bright, zesty flavors of traditional lemon meringue pie, layered with a smooth pudding base and topped with a light, airy meringue that’s toasted to perfection. Whether you’re craving a cozy treat after dinner or a crowd-pleasing dessert for your next gathering, this pudding is simple to make, irresistibly delicious, and will quickly become a favorite in your dessert repertoire.

In this post, I’ll walk you through every step to create this luscious pudding, including tips to get your meringue just right and variations to customize it. Plus, I’ll share some ideas on how to serve it beautifully.

Ready to bring a fresh twist to a timeless dessert? Let’s dive in!

Why You’ll Love This Recipe

This Lemon Meringue Pie Pudding is a delightful twist on a classic favorite. Instead of baking a whole pie, you get the same incredible flavor in a creamy, easily portioned pudding form.

It’s perfect for those who want a fast dessert without compromising on taste or presentation.

The pudding base is silky smooth with a tangy lemon punch, perfectly balanced by the sweet, cloud-like meringue topping. It’s an ideal make-ahead dessert since you can prepare the pudding and meringue separately and assemble before serving.

Plus, it’s adaptable — use fresh lemons for an intense zing or bottled lemon juice for convenience.

This recipe is a crowd-pleaser for all seasons and occasions, and it’s sure to impress both family and guests with its vibrant flavors and elegant look.

Ingredients

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 3 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)
• Optional: graham cracker crumbs or crushed cookies for garnish

Equipment

• Medium saucepan
• Mixing bowls (preferably glass or metal for meringue)
• Whisk
• Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Serving dishes or ramekins
• Kitchen torch (optional, for toasting meringue)
• Fine grater or zester

Instructions

1. Prepare the lemon pudding base: In a medium saucepan, combine 1 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
2. Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens and starts to bubble, about 5-7 minutes.
3. In a small bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking in a small amount of the hot pudding mixture, then pour the yolk mixture back into the saucepan.
4. Cook for another 2 minutes, stirring constantly, until thickened further. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
5. Pour the pudding into individual serving bowls or a large dish. Cover with plastic wrap directly on the surface to prevent skin from forming. Chill in the refrigerator for at least 2 hours.
6. Make the meringue topping: Using a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.
7. Gradually add the remaining 1/2 cup sugar, beating continuously until stiff, glossy peaks form.
8. Assemble the pudding: Once the pudding is chilled, spread or pipe the meringue on top of each serving.
9. Use a kitchen torch to lightly toast the meringue until golden brown, or place the pudding under a broiler for 1-2 minutes watching closely to avoid burning.
10. Optionally, sprinkle graham cracker crumbs or crushed cookies on top for extra texture and flavor.
11. Serve immediately or chill briefly before serving for a cooler dessert experience.

Tips & Variations

“For a more intense lemon flavor, use Meyer lemons or add a bit more zest. If you’re short on time, bottled lemon juice works well but fresh is best!”

• Egg-Free Version: Use aquafaba (chickpea brine) to make a vegan meringue topping instead of egg whites.
• Garnishes: Fresh berries, candied lemon slices, or a dusting of powdered sugar add a beautiful finishing touch.
• Make it Creamier: Substitute half the milk with heavy cream for an ultra-rich pudding.
• Storage: Store leftover pudding and meringue separately to keep the topping fresh. Re-toast meringue before serving if needed.

Nutrition Facts

Serving Suggestions

This Lemon Meringue Pie Pudding can be served in individual ramekins or pretty glass jars for a charming presentation at parties or family dinners. Pair it with a cup of tea or coffee for a delightful afternoon treat.

For an extra burst of freshness, serve with a few fresh raspberries or a mint sprig. It also pairs wonderfully with light, fruity desserts like a fresh berry salad or a simple sorbet to cleanse the palate.

Want to explore more delicious vegan and vegetarian recipes? Check out these favorites:

• Afghan Vegetarian Pulao Recipe Easy and Delicious Guide
• Vegan Recipes No Tofu: Delicious Plant-Based Meals
• Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas

Conclusion

The Lemon Meringue Pie Pudding is a delightful way to enjoy the classic flavors of lemon meringue pie without the fuss of making a crust or baking a full pie. Its creamy, tangy pudding base paired with light, toasted meringue makes for a refreshing yet comforting dessert that’s perfect any time of year.

Whether you’re looking for a quick dessert to impress guests or a cozy treat to satisfy your sweet tooth, this pudding recipe is versatile, easy to follow, and guaranteed to please. Don’t hesitate to experiment with toppings and garnishes to make it your own.

Happy cooking and enjoy every luscious spoonful!

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