Healthy Recipes for Kids: Miniature Lemon Meringue Puddings

Lemon meringue pies are a much loved dessert in our house and we were thrilled to find this recipe for making miniature versions of the same treat!

By making smaller portions in glass jars we were able to avoid making a larger tart and we were able to create a healthier version that takes portion control into consideration. Our gluten-free version uses almond flour and we swapped coconut sugar for regular sugar so that these little puddings would also be low sugar. A fancy and healthier version, both children and parents are sure to love this special treat!


For the lemon pudding:

6 organic egg yolks (put aside 2 egg whites for the meringues)

1 organic egg

2 tablespoons coconut sugar

The zest of 2 lemons

The juice of 2 lemons

100 grams of butter

For the meringue:

2 organic egg whites

2 tablespoons maple syrup


For the base:

Preheat the oven to 160 degrees Celsius and line a baking sheet with waxed parchment paper

Setting aside the water, place all the base crumble ingredients in a food processor and process until well mixed

Add the water and work crumbs until a type of cookie dough starts to form

Spread the dough out over the baking sheet and bake for about 15 minutes

Remove from oven and set aside to cool

Once fully cooled slightly process in food processor again

For the lemon pudding:

Place egg yolks, egg and coconut sugar in a bowl set over a pot of simmering water

Whisk together until sugar is fully dissolved

Add lemon zest and juice and continue to whisk for approximately 7-8 minutes more until mixture starts to thicken and resemble pudding

Remove from heat and allow to cool slightly, add butter and whisk through until melted thoroughly

For the meringue:

Whisk together egg whites and syrup until stiff peaks form

Using clean glass jars layer crumble base, lemon pudding and meringue

Place jars on baking sheet and bake in oven for 10-12 minutes, tops of meringue should become golden in color

Remove from oven and serve warm, or allow to cool fully and close jars with tops to save for later

*This recipe was inspired by I Quit Sugar

Deniz Eksioglu

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