I’m just about ready to swan dive into this pile of lemon chia pudding.
And I’m serious about making lemon curd chia pudding a thing because it tastes like HEAVEN itself. If we could taste heaven.
The only thing better than eating lemon curd with a spoon is adding it to everything else you eat in a day. YEP.
As I made very clear over the past few days (hello, cauliflower), when I get obsessed with something, I.get.ob.sessed. Like crazy. You know that I always get in these seasonal produce moods and end up using one thing for, like, 16 different recipes.
I can’t help it! Blame it on my brain.
And that’s what I did earlier this year with lemon.
So chia seed pudding just had to happen. I love chia pudding all the time. Unlike a lot of you, I live for the texture. That little pop of seeds? Perfection! And when it’s piled high with fruit or in a parfait, I love it even more.
I’m including the recipe for lemon curd below, but let me tell you a secret: you can totally use (really excellent quality) store bought lemon curd. I probably should call these lemon curd bottomed chia pudding (sort of like my rainbow bottomed chia pudding!), but after it’s on the bottom, I swirl the lemon curd all throughout the mixture. Making it one big, wonderful lemony mess.
You know that I can’t live life without crunch, so on top we have a few toasted almonds and hemp hearts. I also used frozen berries here but let them thaw once they were on top of the pudding, so those created another layer of flavor in the form of berry juice! I mean, blueberry lemon is a classic combo so there’s that.
I only prep a few things on Sundays, but overnight oats (for a maximum of 3 days) and chia pudding (same) top the list. I rarely go a week without making the chia mess! And I don’t usually eat it for breakfast – instead, it’s a small snack or even lunch if I trash it up a bit more.
This is definitely the new go-to. Lemon curd is everything. I want to sandwich it between cake and put it on oatmeal and maybe even put it in a cocktail. I should definitely do that!
Lemon Curd 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
Place the lemon zest and sugar in a food processor and pulse until the mixture is combined.
Beat the butter until creamy in your electric mixer and then beat in the sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time until combined. Beat in the lemon juice – if it looks a little curdled, that’s okay! Transfer the mixture to a saucepan and heat over low heat. Cook until thickened, stirring the whole time, about 10 minutes. Remove and let the mixture cool completely, then refrigerate it.
This will make extra lemon curd, so keep it chilled in the fridge and use it on EVERYTHING.
To make the chia pudding, whisk together the milk, chia seeds and vanilla extract in a bowl until combined. Refrigerate it for 30 minutes, then whisk again. Refrigerate for another hour (or even overnight).
To make the parfaits, add 1 to 2 tablespoons of lemon curd on the bottle of a glass. Add about 1/3 cup of the chia pudding on top of the lemon curd. Add another dollop of lemon curd. Then go in with your toppings! Almonds, hemp hearts, frozen berries – whatever you’d like. Honey too!
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Even has little lemon diving boards for me.