Crockpot Lemon Meringue Pie Spoon Pudding: No Crust Rolling Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh lemon juice rather than bottled, as the bright acidity makes a noticeable difference in the custard. If you prefer a more intense lemon flavor, add one tablespoon of lemon zest to the custard mixture.

When crushing the vanilla wafers, aim for a mix of fine crumbs and small pieces to give the crust a little crunch. If the meringue is too thick to spread, warm it gently in the microwave for a few seconds.

To achieve a toasted meringue look without a torch, place the slow cooker insert under the broiler for 1-2 minutes after adding the meringue, watching closely. However, the slow cooker insert may not be broiler-safe; check the manufacturer's instructions.

Alternatively, use a kitchen torch for a quick toast. If the pudding seems too tart, increase the amount of condensed milk slightly, but keep the balance so it remains tangy.

Variations

• Key Lime Version: Replace the lemon juice with key lime juice and use a vanilla or white cake mix instead of lemon. The custard will have a floral tartness, and the meringue can be topped with lime zest for extra aroma.
• Berry Swirl: After pouring the lemon custard, spoon 1 cup of raspberry or strawberry preserves over it and gently swirl with a knife. The berry ribbons will add color and a fruity contrast to the tangy lemon.
• Gluten-Free Adaptation: Use gluten-free vanilla wafer crumbs and a gluten-free lemon cake mix. Check that the sweetened condensed milk and meringue are gluten-free. The texture will be slightly different but still delicious.
• Extra Toasty Meringue: After adding the marshmallow meringue, use a kitchen torch to toast the peaks until golden brown. This adds a smoky depth and a crispy contrast to the gooey interior.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The meringue may soften, but the pudding remains flavorful.

Freezer

Freeze the pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat individual portions in the microwave for 30-60 seconds until warm. The meringue will be gooey and the cake moist.

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. The texture will change as the meringue weeps and the cake absorbs moisture, but it will still taste delicious.

To reheat, scoop portions into a microwave-safe bowl and warm in 30-second increments until heated through. The crust will soften, but the flavors will meld. For best results, enjoy within 2 days.

The entire pudding can be assembled in the slow cooker insert the night before, but do not cook it until ready to serve. Cover and refrigerate the assembled layers, then add 15-20 minutes to the cooking time.

The meringue should be added after cooking, so wait to spread it until the pudding is done. Alternatively, prepare the crust and custard a day ahead and store them separately, then assemble and cook the next day. The lemon cake batter should be made fresh just before adding.

Serving ideas

Serve the pudding warm, scooped directly from the slow cooker into bowls. The contrast of warm, gooey meringue, tangy custard, and crunchy crust is the highlight. For a prettier presentation, use a large spoon to lift out a cross-section that shows all the layers. A dollop of whipped cream or a sprinkle of lemon zest can be added, though the pudding is rich enough on its own.

This dessert is perfect for casual gatherings, potlucks, or family dinners. Because it is served warm, it feels cozy and comforting. Pair it with coffee or tea for an afternoon treat, or serve it as a finale to a spring meal. The leftovers are just as good cold, though the texture will be more like a trifle. For an extra touch, serve each bowl with a few extra crushed vanilla wafers on top.

Frequently asked questions

Recipe card

Crockpot Lemon Meringue Pie Spoon Pudding: No Crust Rolling

Prep 15 minCook 2 hTotal 2 h 15 minServes 8

Ingredients

• 2 cups crushed vanilla wafers
• 1/2 cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup fresh lemon juice
• 1 box lemon cake mix, prepared according to package directions
• 3 cups marshmallow meringue (store-bought or homemade)

Instructions

1. In a small bowl, stir the crushed vanilla wafers with the melted butter until evenly moistened. Press the mixture evenly over the bottom of a 6-quart slow cooker. In a separate bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and slightly thickened. Pour the lemon custard over the crust layer.
2. Prepare the lemon cake batter according to the package directions. Gently spoon the batter over the lemon custard, spreading it to the edges without disturbing the custard layer underneath. Smooth the top with a spatula.
3. Cover the slow cooker and cook on HIGH for 2 hours, until the lemon curd is bubbling around the edges and the cake layer is set. Do not lift the lid during cooking. The mixture will be hot and fragrant.
4. After 2 hours, turn off the slow cooker. Immediately spread the marshmallow meringue over the hot pudding, covering the surface completely. Let it sit for 5 minutes so the meringue melts and softens from the residual heat.
5. Scoop the warm pudding into bowls, making sure to get layers of crust, custard, cake, and meringue in each serving. Serve immediately, with extra crushed vanilla wafers on top if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

78 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.