Lemon Curd Chia Parfaits.
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!
- 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
- 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!
- Serve immediately.
Even has little lemon diving boards for me.