Lemon Curd Chia Pudding

Let Me Tell You About This Lemon Curd Chia Pudding

Okay, so here’s the thing: I never thought I’d fall for chia pudding—until I stumbled into this lemon curd version by total accident. Do you ever buy a bunch of lemons with grand baking plans then realize they’re just glaring at you from the fruit bowl a week later? Well, that’s how I first ended up with this treat. One rainy Saturday, I had a leftover jar of lemon curd and nowhere to be. Chucked a handful of stuff together, crossed my fingers, and—oh my days—it actually worked. My sister swears it tastes like a fancy patisserie dessert, but easier and less snooty. (The first batch vanished before lunch.)

Why You’ll Love This (Even If You’re Not a “Pudding” Person)

I make this when I want to feel summery but honestly, my fridge is boring the heck out of me. My family kind of goes bonkers for this because it’s bright and tangy—not stodgy the way some puddings end up. (My husband is Team Chocolate Everything, and even he’s on board.) This is also what I resort to when I’ve been avoiding grocery shopping, because chia seeds and lemon curd seem to last forever. Oh, and after a couple chia pudding fails—those gluey disasters—this method actually comes out creamy. So don’t stress if yours have flopped before. I promise, it gets better.

What You’ll Need (Swaps Welcome)

• 1/2 cup chia seeds (I’ve used both black and white—no real difference)
• 2 cups milk (full-fat, oat, almond—all work, or sometimes I just go wild and use coconut milk)
• 1/3 cup lemon curd (store-bought or homemade, I really don’t judge; my grandma used to swear by homemade but I just grab a jar)
• 2 tablespoons maple syrup (or honey, or agave syrup if you run low; no maple in the cupboard—just skip it or use a bit of sugar)
• Zest of 1 lemon (gives it zing, but feel free to skip if you’re feeling lazy)
• 1/2 teaspoon vanilla extract (not essential, but I think it smooths the lemony edges)
• Pinch of salt (brings all the flavors out, but sometimes I forget and it’s still tasty)

How To Make It (Honestly, It’s Mostly Waiting)

1. In a big mixing bowl, pour in your chia seeds. Add milk, maple syrup, vanilla, lemon zest, and a pinch of salt. Grab a whisk (or a big fork if that’s what you have—been there) and stir it together. It’ll look oddly lumpy. Don’t panic.
2. Let the mixture sit for about 10 minutes, come back and give it a really good whisk again (the seeds tend to settle at the bottom, sneaky devils).
3. Cover the bowl with plastic wrap, then stash it in the fridge for at least 3 hours (all night is ideal; sometimes I get impatient and check after two hours—it’s always runnier but still nice). Actually, I find it gets creamier the longer it’s left.
4. Give it another good stir once chilled, just to break up any clumps. This is where I sneak a spoonful. Strictly for quality control.
5. Spoon a layer of chia pudding into glasses or jars, then add a generous dollop of lemon curd on top. Swirl with a knife or leave it in a layer—depends if you like a marbled look. Top with extra zest if you feel fancy.
6. Eat cold. Or if you’re like me, from the fridge straight out of the jar, standing at the counter (no shame).

Here’s What I’ve Noticed (From Many, Many Attempts)

• If you use coconut milk, it gets ridiculously thick (in a good way). Sometimes too thick—just stir in a splash more milk.
• Over-stirring is not a thing! It always helps with consistency.
• More lemon curd = more happiness. But it can get sweet fast, so go easy if you don’t have a sweet tooth.
• I once forgot the maple syrup. Still ate it. Just tart-er.

Variations I’ve Tried (Some Worked, Some Didn’t)

• Lime curd instead of lemon works, but has a sharper edge (if you like a tangy smack in the mouth—try it).
• Layered with fresh raspberries or blueberries, especially if they’re looking a bit sad in the fridge.
• Saw someone on TikTok use orange curd—honestly, too mellow for me, but hey, maybe you’re into that sort of thing!
• Tried using low-fat milk; pudding was a bit thin. Not a dealbreaker, but just so you know.

Equipment (Or: Improvise Like I Do)

• Bowl for mixing
• Whisk—though I’ve managed with a fork more times than I ought to admit
• Measuring cups (or just use a mug and go by eye, to be totally honest)
• Jars or glasses for serving—we’ve used old jam jars, no complaints yet

How Long Does It Keep? (Reality vs. Intention)

Technically, it should last 4 days sealed in the fridge—but in my house? It’s gone in 24 hours, tops. If you’re somehow doing better than me at rationing, just stir before serving as it can get a little thick at the bottom.

How I Like To Serve (But, You Do You)

My favourite way—little glasses with fresh blueberries and a sprinkle of extra lemon zest. We sometimes top with a few crushed pistachios if we’re feeling swanky. Or, honestly, straight from the bowl with a big spoon, while standing barefoot in the kitchen. It’s practically a ritual now.

Lessons I’ve (Reluctantly) Learned

• Don’t rush the chilling. I tried—once. Ended up with lemony soup, not pudding.
• Remember to whisk after ten minutes. Otherwise all the seeds clump in a slab at the bottom—it’s like digging for pudding treasure, which is not as fun as it sounds.
• Go easy with the lemon zest; once I got overzealous and it was too much, even for me.

FAQ—Random Questions I’ve Actually Gotten

• Can I make it vegan? – You bet, just use plant milk and check your lemon curd (some are egg-based though so have a peek at the label).
• Do I have to use lemon curd? – No, but honestly, that’s the magic. You can sub with any fruit curd you’ve got.
• Why isn’t it thickening? – Probably needs longer in the fridge. Or maybe too much liquid—add more chia and wait a bit.
• Can I freeze it? – Meh, it turns icy and a bit odd. I’d just make it fresh—it’s so quick anyway!
• Can I halve or double the recipe? – Yup, easy peasy. I’ve even made a single-serving version in a mug.
• What’s with the random lemon seeds? – Oh, that’s just me. I’m hopeless with zesting—pick them out if you find any, I won’t be offended.

By the way, if you ever just need an excuse to buy another jar of lemon curd, this is your golden ticket. Anyone else find the stuff just mysteriously disappears from their fridge or is that just my lot?

★★★★★ 4.80 from 36 ratings

Lemon Curd Chia Pudding

yield: 4 servings

prep: 10 mins

cook: 0 mins

total: 50 mins

Creamy chia pudding layered with tangy lemon curd and a hint of citrus zest. Perfect for breakfast, dessert, or a refreshing snack.

🖨️ Print Pin Recipe

Ingredients

• 1/2 cup chia seeds (I’ve used both black and white—no real difference)
• 2 cups milk (full-fat, oat, almond—all work, or sometimes I just go wild and use coconut milk)
• 1/3 cup lemon curd (store-bought or homemade, I really don’t judge; my grandma used to swear by homemade but I just grab a jar)
• 2 tablespoons maple syrup (or honey, or agave syrup if you run low; no maple in the cupboard—just skip it or use a bit of sugar)
• Zest of 1 lemon (gives it zing, but feel free to skip if you’re feeling lazy)
• 1/2 teaspoon vanilla extract (not essential, but I think it smooths the lemony edges)
• Pinch of salt (brings all the flavors out, but sometimes I forget and it’s still tasty)

Instructions

1. 1
   In a big mixing bowl, pour in your chia seeds. Add milk, maple syrup, vanilla, lemon zest, and a pinch of salt. Grab a whisk (or a big fork if that’s what you have—been there) and stir it together. It’ll look oddly lumpy. Don’t panic.
2. 2
   Let the mixture sit for about 10 minutes, come back and give it a really good whisk again (the seeds tend to settle at the bottom, sneaky devils).
3. 3
   Cover the bowl with plastic wrap, then stash it in the fridge for at least 3 hours (all night is ideal; sometimes I get impatient and check after two hours—it’s always runnier but still nice). Actually, I find it gets creamier the longer it’s left.
4. 4
   Give it another good stir once chilled, just to break up any clumps. This is where I sneak a spoonful. Strictly for quality control.
5. 5
   Spoon a layer of chia pudding into glasses or jars, then add a generous dollop of lemon curd on top. Swirl with a knife or leave it in a layer—depends if you like a marbled look. Top with extra zest if you feel fancy.
6. 6
   Eat cold. Or if you’re like me, from the fridge straight out of the jar, standing at the counter (no shame).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 240cal

Protein: 7 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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