Vegan Irish Lemon Pudding

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This Vegan Irish Lemon Pudding is a bright, tangy dessert that comes together with just a handful of ingredients. It’s somewhere between a custard and a baked pudding, with a texture similar to creme brulee. The lemon flavor is front and center here, and aquafaba stands in for eggs to create that light, airy structure.

It’s a traditional Irish recipe that works especially well as a St. Paddy’s Day dessert, but honestly, it’s great any time you want something citrusy and not overly sweet.

Why This Vegan Lemon Pudding Works So Well

The star of this irish lemon pudding recipe is aquafaba, the liquid from a can of chickpeas. It sounds strange, but there’s real science behind it.

Beans contain proteins called albumins and globulins, similar to the ones found in egg whites. When chickpeas cook, these proteins leach into the surrounding water. Whisk that liquid and it traps air bubbles, creating a foam that behaves a lot like whipped egg whites.

Adding acid (in this case, lemon juice) loosens the protein strands and helps them hold onto air and water more effectively. The result is a colloidal foam that stabilizes the pudding’s structure without any eggs.

This is the same principle behind vegan banana cream pie and other custard-style desserts. Once you get comfortable with aquafaba, it opens up a lot of possibilities for vegan baking.

Ingredients for Vegan Irish Lemon Pudding

Here’s what you need for this lemon pudding with aquafaba:

• Organic sugar – Just 1/4 cup keeps this from being too sweet. The lemon does most of the flavor work.
• Vegan butter – 2 tablespoons, melted. Adds richness to the batter.
• Aquafaba – 1/3 cup of the liquid from a can of chickpeas. Whisk it until foamy before adding.
• Lemons – 2 lemons, both zested and juiced. Use fresh lemons for the best flavor.
• Flour – 1/2 cup all-purpose flour gives the pudding body. You could try arrowroot starch or cornstarch at half the amount if you want it gluten-free.
• Dairy-free milk – 1 1/4 cups of any plant milk. Soy milk gives the richest result, but oat or almond work too.
• Optional – A pinch of turmeric for a deeper yellow color, or a splash of vanilla extract.

How to Make This Irish Lemon Pudding Recipe

This st patricks day vegan dessert takes about 10 minutes of hands-on time. The oven does the rest.

1. Preheat and prep. Set your oven to 350°F (175°C). Grease a 9-inch pie pan or springform pan with a little vegan butter.
2. Mix the batter. In a medium bowl, combine 1/4 cup sugar, 2 tablespoons melted vegan butter, 1/2 cup flour, the zest and juice of 2 lemons, and 1 1/4 cups plant milk. Stir until smooth.
3. Whip the aquafaba. In a separate small bowl, whisk 1/3 cup aquafaba for about 30 to 60 seconds until it’s foamy and slightly frothy. You don’t need stiff peaks here, just a good foam.
4. Combine. Fold the foamy aquafaba into the batter and stir until everything is well combined.
5. Bake. Pour the mixture into your prepared pan. Bake at 350°F for 35 to 40 minutes, until the edges are just barely golden brown.
6. Cool and set. Remove from the oven and let it cool for at least 15 minutes. The pudding will still be jiggly when it comes out, but it firms up as it cools.

Tips for the Best Vegan Lemon Pudding

• Use fresh lemons. Bottled lemon juice won’t give you the same brightness. The zest is especially important since it carries the essential oils that make this taste like real lemon, not candy lemon.
• Don’t over-whisk the aquafaba. You want it foamy, not stiff. About 30 to 60 seconds of whisking by hand is enough. Over-whipping can actually make the texture too airy and fragile.
• Watch the edges, not the center. The center will still look underset when it’s done. Once the edges start to turn golden, pull it out. It continues to set as it cools.
• Chill for best results. It’s good warm, but the texture gets noticeably better after a few hours in the fridge. The next day is when it really hits its stride.
• Turmeric for color. A tiny pinch of turmeric gives the pudding a more vibrant yellow without affecting the flavor. Skip the food coloring.

How to Store Irish Lemon Pudding

Cover the pudding with plastic wrap or transfer to an airtight container. It keeps in the fridge for 3 to 4 days and actually tastes better cold than warm, so leftovers are a win.

This doesn’t freeze particularly well since the custard texture breaks down when thawed. Best to eat it fresh within a few days.

Variations on This Vegan Lemon Pudding Recipe

• Lime version – Swap the lemons for limes. Same quantities, completely different vibe.
• Orange pudding – Use the zest and juice of 2 oranges. You may want to reduce the sugar slightly since oranges are sweeter.
• Lemon berry – Scatter a handful of fresh blueberries or raspberries into the batter before baking. They sink to the bottom and create a fruity layer.
• Coconut lemon – Use full-fat coconut milk instead of plant milk for a richer, more tropical take.

If you like citrus desserts, you should also try these vegan lemon cookies or the vegan lemon pound cake.

Frequently Asked Questions

Can I make this lemon pudding with aquafaba from homemade chickpeas?

You can, but canned aquafaba tends to be more concentrated and consistent. If you cook chickpeas at home, simmer the liquid down until it’s slightly thickened and viscous before using it. The concentration matters for getting that foamy texture.

Why is my vegan irish lemon pudding runny in the middle?

It’s supposed to be jiggly right out of the oven. Give it at least 15 minutes to cool at room temperature, then refrigerate for 2 to 3 hours. If it’s still runny after chilling, it likely needed a few more minutes in the oven. Every oven runs a little differently.

Is this actually an Irish recipe?

Yes. Lemon pudding is a traditional Irish dessert, sometimes called Irish lemon curd pudding. The original uses eggs for structure, which is where aquafaba comes in for the vegan version. The flavor profile and method are authentic to the traditional recipe.

What should I serve with vegan lemon pudding?

Fresh berries are the classic move. Raspberries and blueberries both work well against the tart lemon. You can also top it with whipped coconut cream or whipped aquafaba if you want something more substantial. For a full St. Paddy’s Day spread, pair it with a vegan rainbow buddha bowl for dinner.

This vegan irish lemon pudding is one of those recipes that surprises people. It’s simple, it’s tangy, and the aquafaba creates a texture that most people can’t believe is egg-free. If you’re looking for a St. Paddy’s Day dessert or just a solid citrus treat, give this one a try.

For more vegan pudding recipes, check out the vegan chocolate pudding or the chocolate chia protein pudding.

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