I’m practically ready to dive into this lemon chia pudding.
Lemon curd chia pudding is one of those combinations that tastes like pure bliss. The bright, tangy lemon curd lifts the creamy chia pudding into something that feels both indulgent and fresh.
Most of my chia puddings lean vanilla, coconut, or chocolate, so adding lemon felt like a welcome change. When I get fixated on a flavor—like lemon lately—I tend to use it in everything until I’m satisfied. This time it became chia pudding.
I include a lemon curd recipe below, but high-quality store-bought lemon curd works beautifully too. I often spoon a layer of lemon curd into the bottom of the glass, swirl some through the pudding, and end up with a pleasantly messy, lemony parfait.
I like texture, so I finish these parfaits with toasted sliced almonds and hemp hearts for crunch. I used frozen blueberries—let them thaw on top of the pudding so the berry juices add another layer of flavor. Blueberry and lemon are a classic pairing for a reason.
I usually prep a few breakfast items on Sundays; overnight oats and chia pudding keep for a few days and make quick, satisfying snacks. I don’t always eat chia pudding for breakfast — it’s often a snack or a light lunch when I add more toppings.
Lemon curd is such a versatile addition: sandwich it between cakes, swirl it into oatmeal, or even add a spoonful to cocktails. It keeps well in the fridge and makes everything feel special.
Lemon Curd Chia Parfaits
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Ingredients
Lemon Curd
- 2 lemons zest freshly grated
- 3/4 cups sugar
- 1/4 cup unsalted butter softened
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
Chia Parfaits
- 1 1/2 cups almond milk or your milk of choice
- 1/2 cup chia seeds
- 1 teaspoon vanilla extract
- sliced almonds for topping
- hemp hearts for topping
- frozen blueberries for topping
Instructions
Lemon Curd
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Combine the lemon zest and sugar in a food processor and pulse until mixed.
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Beat the butter until creamy, then mix in the sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time until combined, then add the lemon juice. If the mixture looks slightly curdled, that’s fine. Transfer to a saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Cool completely, then refrigerate.
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This makes extra curd—store it chilled and use it on everything.
Chia Parfaits
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Whisk the milk, chia seeds, and vanilla together until combined. Chill for 30 minutes, whisk again, then refrigerate for another hour or overnight to thicken.
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To assemble, spoon 1 to 2 tablespoons of lemon curd into the bottom of a glass, add about 1/3 cup of chia pudding, then another dollop of lemon curd. Top with almonds, hemp hearts, and berries, or any toppings you prefer. A drizzle of honey is nice too.
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Serve immediately.
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I appreciate you so much!
There are even little lemon diving boards on top.