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by Jessica April 6, 2018
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.
But really, aren’t my usual chia puddings all vanilla and coconut and even chocolate? Yes. Making a little change here with the lemon.
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!
Yield: 2
Total Time: 2 hours hrs
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5 from 6 votes
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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
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.
chia parfaits
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!
Serve immediately.
Course: Breakfast
Cuisine: American
Did you make this recipe?
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Even has little lemon diving boards for me.
posted in: Breakfast, Recipes, Snacks 20 comments
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5 from 6 votes (4 ratings without comment)
Leave a Reply
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Morgan — Reply
When you say put the “lemons and sugar” do you mean put the lemon zest and sugar in the food pro? Or the entire, squeezed lemon?
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CynCyn — Reply
Just the zest and the sugar – I just made the the lemon curd recipe last night and it’s to die for! I used Meyer Lemons so it’s not super tart like regular lemons and I’m in heaven :)
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Molly @ Yes to Yolks — Reply
Lemon curd may be in my top 3 favorite foods ever. I am obsessed, and I love this idea! Um, also, you may really be onto something with the lemon curd cocktail idea. Hah.
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Carly — Reply
I made a lemon curd topped cheesecake for Easter. Lemon curd is life. I made it in the instant pot, and it was the easiest ever!!!!! You put the ingredients in a blender, pour into Pyrex, cover with foil and that’s it. Stir at the end!
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Jenny — Reply
The real question is: lemon curd or peanut butter? BC OMG they’re both amazing to eat on their own and add to everything and anything else!
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Ashlyn @ The Pedantic Foodie — Reply
Okay, so I have never tried chia pudding before. Just the look of that texture freaks me out a bit, but now I am really tempted because I adore lemon curd. I think I’ll have to give it a go!
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Sheila A Davies — Reply
Can you use a sugar substitute in making lemon curd? This recipe sounds wonderful, but I try to avoid added sugar.
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Christine C. — Reply
Looks delicious, and your recipe from scratch looks easier than most I’ve read. Can you recommend a brand of jarred lemon curd, in the event I don’t FINALLY make my own? Thanks in advance.
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Alicia — Reply
Try the new Bonne Maman! It’s our favorite.
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Alexis — Reply
Looks absolutely delicious. And it’s for breakfast? I bet I could have this for dessert as well :)
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phyllis — Reply
I love everything with lemon and this looks amazing. How many calories???
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Kari — Reply
Yum! I am all about chia right now!
Kari
http://sweetteasweetie.com/sunflower-spring-cake/ -
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Wanda — Reply
lemon curd for the winnnnnn!!!!
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Jessica — Reply
I was craving something sweet today but wanted a healthier alternative to going out and buying a pint of ice cream!
This is AMAZING!! It will be my new go to! So easy, so yummy, lots of healthy fiber and protein – i’m obsessed!
Thank you!
