Raw Lemon Chiffon Pudding
August 7, 2009

Raw 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
3 tablespoons maple 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!

Raw Lemon Chiffon Pudding

lemon2

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!!

Categories: Gluten Free, Raw

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    53 Comments
  1. I would love to make this for a raw vegan potluck I’m going to in 4 days. My only concern is that since avocados begin to turn brown soon after being cut, I’m afraid it will spoil before I get to the potluck. The lemon juice will keep the avocados from turning brown for only so long. Does anyone know how long this will keep after preparing it? Thanks.

  2. 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!!

  3. 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!

  4. 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!

  5. 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!

  6. 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! 😀

  7. 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!

  8. 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

  9. 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.

  10. 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. 🙂

  11. 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!

  12. 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*

  13. 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!

  14. 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!

  15. 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! 🙂

  16. 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.

  17. 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! 🙂

  18. 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 🙂

  19. 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!

  20. 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!!