Lemon Chiffon Pudding
The following recipe was born out of indecision–a rarity in my kitchen, since I’m a doggedly decisive person. It was a warm summer evening, and I was in the mood for something sweet. The thought of my lime-in-the-coconut smoothie crossed my mind, but quickly retreated: too sweet. The thought of chocolate crossed my mind (let’s face it, when doesn’t it), but also faded: too rich. The thought of some banana soft-serve crossed my mind, but even that treat, in all of its splendid simplicity, wasn’t tempting me. What I wanted was something fresh and light, but substantial, too. And so lemon chiffon pudding was born.
My Greek Yaya uses lemon in everything, from avgolemono soup to broiled chicken to lemony roasted potatoes. She even used to squeeze lemon on bagel chips, as if it were a dip or spread (odd, yet true). I share her passion for lemons, if not her love of poultry; I could season just about anything with lemon juice, and do. Lemon and oil is the dressing on most of my salads; lemon goes in my guac, my green juices, my blended salads, and my pates. And I’ve now made the fortunate realization that it has a worthy place in my desserts, too.
You know the lemony layer in traditional lemon squares–that gooey, sweet part that is without a doubt the highlight of the dessert? While it would be lame (and untrue) to suggest that this is a direct replica of that, I have to admit that it’s the first thing I thought of when I tried this. Unlike the lemon layer in lemon squares, though, this recipe is free of white sugar, free of flour or constarch, and demands no time in a hot oven! In fact, it takes about five minutes to prepare.
And it’s delicious. As you probably know from reading about my choco-avocado pudding (in the recipe tab), I find that avocados make for terrific pudding bases: they’re creamy and versatile and neutral tasting. To make this recipe pop, all you have to do is add a generous portion of lemon to a single avocado, along with a sweetner of choice. And voila: a rich, yet light and fresh-tasting treat for any summer night.
Here’s the recipe:
Raw Lemon Chiffon Pudding (serves 2)
Ingredients:
1 avocado, cut into chunks
Juice of 1 large lemon
Sweetener to taste (I suggest a few drops or 1 packet of stevia, 6 soaked dates, or 1/4 cup agave syrup)
3 tbsp water (start with 2 and adjust based on how thick you prefer the pudding)
Directions:
Blend all of the ingredients together in a food processor or a high speed blender. Put the pudding in the fridge for at least thirty minutes to thicken and set before digging in!
Food combiners take note: this pudding will be a great dessert option for any starch-based meal, but you can also enjoy it with some fruit if you like! It would also taste wonderful with freshly squeezed lime juice for a “key lime” variation.
I hope this is a sweet start to your weekends, guys. Enjoy it.
xo
Edited to add: For those of you who read this when I first posted (last night) I forgot to mention that you want to use the juice of one large lemon, not the lemon itself (you could throw the whole lemon in the Vita-Mix, but in that case I strongly recommend using half). Enjoy!!
Testimonials
–Lyn D., MarylandBefore I started working with Gena, I wasn’t sure whether it would be worth it, since I knew what I “should” be doing. Her counseling, however, turned out to be a key factor in my success.
Not only does she have great advice when I am struggling, but her realistic approach helped me make major changes despite having no time and limited funds. Her recipes and ideas are for real people with lives beyond their diets, and they are great. Gena is down to earth and non-judgmental. She strikes a great balance between encouraging me to go a little father but to keep things in perspective and have fun with the process.
Read more >>
FAQ
So where do you get your protein?Ah, the million dollar question. I know that my fellow raw foodists are uttering a collective sigh of frustration with me. But it’s inevitable, so here goes:
I get my protein from a wide array of vegetables, sea vegetables, nuts, seeds, grains, and legumes. The notion that we need to supplement our diet with large amounts of protein, especially in the form of animal products, is mistaken: our bodies are capable of assembling amino acids from all of the foods we eat and building the “complete proteins” that we’ve all been told we need to get in a single sitting.
Read More >>
Recommendations
Juicer (average $50.00 - $500.00)If you’re like me, and juicing is a crucial part of your lifestyle, then the cost of a juicer will absolutely be worth it! It will buy itself back again and again and again. The juicer I recommend is the Breville Two-Speed Juice Fountain Plus. It’s the only juicer I’ve ever owned, and it has never let me down. I recommend you invest in a juicer that has at least this level of performance in order to juice leafy greens.
Some of you have asked me whether it’s wiser to buy a juicer or a Vitamix.
Read More
See, this is why I’m so blessed to have you in my life – your decisiveness helps me to combat my intense INdecisiveness, haha
I used to have an “adopted Yaya” (dear family-friend who was Greek & elderly – R.I.P.) who made a lot of lemon desserts. That raw pudding brings back fond memories – thank you for sharing the recipe!!
You have such great ideas!! I’ never even would have thought of something like this!
Oh YUM! I love lemon things too and this looks amazing!!!!
-muffy
GORGEOUS!!! looks so delish!!
Looks delightful, as always. Is there anything you can’t do with an avocado?
Hope you get to enjoy some downtime this weekend, hon.
Wow, lemon and avocado as a dessert–you’re a genius.
Have you ever combined banana and avocado???!
How did you know that chartreuse is one of my favorite colors?! This looks beautiful!
On a side note, I’ve been meaning to ask you: what kind of stevia do you use? I’ve wanted to try it for a long time but usually find myself overwelmed by the choices at Whole Foods. Do you have a favorite kind?
And finally, I hope you have a great weekend, Gena!
P.S.- I see you changed your picture. You look so cute!
I’m liking the idea of a crustless key lime pie I could whip up anytime! (I’m a bit like you and your lemons with my limes).
Thanks Gena
Funny, I grew up on chunks of avocado drowned in lemon juice & sprinkled w/a little sugar as a dessert/treat…If you know any Brazilians, you can ask them about it – they all treat avocado as the fruit it is
The first time I saw avocado being served up as a savory treat, I nearly died! lol…this looks really pretty…I may have to blend my avocado next time! 
Looks great and I bet the key lime version would be really nummy. You could make a ground almond & coconut oil crust in like 5 mins in the Vitamix and then this as the filling…mmm, may have to try that. I also do a chocolate pudding/mousse like the one you linked. 2 avos, 1/2 c agave, 1/4 cocoa powder, dash vanilla, blend & refrigerate. So easy, super good. Keep the great posts coming, enjoy your weekend! Thanks for getting back to me about the bloggie award! Yay.
I have fallen in love with your banana soft serve and now this looks amazing. On top of that I get to use the Vita-mix to make it!! I actually prefer the taste of lime to lemon – would I just replace the entire lemon with a lime? Also, how do you peel a lime/lemon? I know that’s a stupid question but I’ve never done it before…do you just cut the rind off? You’re awesome Gena!
Ohhh Key Lime pudding sounds delightful. For some reason I’m scared to prepare anything with avacados. Don’t get me wrong, I love them. Preparing them just scares me! I’m intimidated by a fruit… pitiful!
Oh my gosh! Why?
I don’t know! Maybe it’s the consistency. I’ve also never been able to get one to ripen perfectly when I need it to. They have either been little rocks or nasty mushy messes.
Wow. This is tragic. They are, as you know, my fave foods. We’re going to have to find a way to entice you, dear…
I love lemon (and lime) on just about anything, as well. It is the perfect way to quickly and easily brighten any dish. This pudding looks fantastic! I love how thick and creamy it looks, seriously beautiful. Thanks for sharing the recipe!
Thank you for sharing this recipe Gena! It sounds so delicious and I can’t wait to make it. I think I’m out of avocados though! *gasp*
THE HORROR!!!
This looks and sounds delicious! I am a lemon fan as well! I use it in everything!
This recipe will probably make an appearance (or if I like it as much as the soft-serve, 10 appearances!) on my blog soon!
I officially have to try the avocado in pudding – I will admit, I’m a little nervous to do so!!!
Gena this looks amazing as usual, i really admire your creativity in the kitchen
Oooh a key lime version sounds cool! I love this. I just posted about a chia pudding that is equally easy for summertime. Thanks for sharing!
genius recipe, as usual! i can’t wait to make this after my vacation is over – it’ll be the perfect natural dessert after my sugary week.
Do you peel the lemon first and use the whole fruit, or is it just the juice? Maybe that’s a dumb question, but I’ve seen a lot of raw recipes that call for the whole shebang.
Not a dumb question! I meant the juice of one lemon — so sorry
Oh, this looks delicious! And a key lime version sounds ridiculously yummy.
Hi Gena,
A while back you stated that would tackle the topic of detox./cleansing/fasting in a future post. I know it’s a controversial, complex topic but when you are up for it, I’m eager to hear your views on the practice nonetheless. (Perhaps I am in incorrect in using the terms synonymously?)
Thanks!
Kate
Hi Kate,
Thanks for remembering! I do want to address these things (they’re related, but distinct) — I’ve just been dreading it because I am too busy right now to do the topics justice! Soon — promise.
Gena
Another yum recipe! perfect for summer!
looks fabulous gena! i’ve never made pudding with avocado before, can you believe that?! if this is anywhere near as yummy as your cashew cream or banana soft serve then i must make some!
Mind reader! So as I’m reading this, I’m thinking “Hmmm, wonder if you could use lime juice instead and make a key-lime variation on this?” And then, poof, you answered my question!
I’ll be sure to try this… am going raw for bit of detox for a few weeks. May just stay raw!
Mmm – what a yummy creamy dessert for summer. Perfect Gena. I’ve been wanting to try a similar recipe for raw key lime pie that uses coconut oil. Yum!
wow that is so easy! i was expecting to have to hack the crap out of a coconut, scrap and clean the meat, but utlizing your simple avo de-pitting technique is all it takes. yum. i love lemon too!
My Greek Yaya loves her lemon too…. luckily I agree with her (and you) that it makes practically everything taste better! I love how something heavy (like when I used to make fish) or nuts tastes instantly lighter and more refreshing simply with the addition of citrus!
I just found your blog and I must say that I absoultely love it! I have 5 almost raw vegan kids and new recipe ideas are always welcome in our house!
Delicious dessert idea! I made Raw Carrot Cake yesterday using a recipe I got from a local caterer. It was delicious and I thought of you!
http://www.TwoBlueLemons.com
Yum!
Anna
Yum! Lemon chiffon is the perfect summer dessert!
I was wondering if you have any recommendations for me while I’m in New York. There’s the raw place in Brooklyn I passed and thought of you. Before I leave I’m going to try their lavender-honey-vanilla “milkshake”. It sounds awesome! But yes, please let me know (not just limited to food hehehe). Take care, Gena!
XO
Hi Katharina,
My blog pretty much makes clear which spots are my favorite!
Pure Food and Wine
Liquiteria
Quintessence
Bonobos
Caravan of Dreams
Enjoy them!!
Hey is that you over on CCV’s blog today? Great post! My mouth is watering! I’m so glad I found your blog.
Lovely pudding. It looks so creamy.
What’s the guest post? Did I miss it?
this looks delish! i did something similar with limes
Such a great (and beautiful) fresh summer dessert. Did I mention how beautiful it looks. Love the colour!
Wow – that looks so creamy and amazing
Thanks for the recipe bonita!