Ingredients

The following ingredients have 2 Servings
  • 1/4 cup chia seeds
  • 1 cup plant milk of choice (I like a mix of almond milk & coconut milk)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup coconut milk, almond milk or water
  • 3 tbsp maple syrup
  • 1 tsp lemon zest
  • 1/3 cup fresh squeezed lemon juice
  • 2 tbsp cornstarch
  • pinch of turmeric (optional but for colour)
  • 2 egg white or aquafaba from one can of chickpeas
  • 1/4 tsp cream of tartar
  • 2 tbsp sugar of choice
  • 1/4 tsp vanilla extract

Instruction

  • Start by preparing the chia pudding. Mix all the pudding ingredients together in a bowl until well combined. Cover and let sit in the fridge for at least 1 hour to gel. (or overnight)
  • To make the lemon curd, add your liquid of choice, maple syrup and lemon zest together in a small pot on medium-low heat.
  • Mix the lemon juice and cornstarch together in a separate bowl until incorporated (do NOT add the cornstarch directly to your heated liquid-it will clump!)
  • Pour the lemon juice mixture into the pot and bring to a boil on medium-high heat, stirring constantly.
  • Once the mixture thickens remove from heat and let cool completely.
  • To prepare the meringue, beat the egg whites or aquafaba and cream of tartar to soft peaks. Then add the sugar and vanilla and continue to beat for another 2 minutes.
  • To assemble add some chia pudding to the bottom of a cup, followed by the lemon curd and top with the meringue.
  • Place under the broiler for one minute to toast the meringue tops.