Creamy chia pudding meets bright, homemade lemon curd and a buttery golden crumble in this Lemon Chia Pudding, the kind of breakfast that feels like dessert but is packed with good stuff to actually keep you full.
I’ve always got a batch of chia pudding on the go in my fridge, and this lemon version has quickly become one of my favourites. It comes together in just over 20 minutes of active time, makes four generous servings, and is the kind of recipe that makes breakfast (or a mid-afternoon snack) feel a little bit special.
Between the chia seeds, Greek yogurt and egg yolks in the lemon curd, this lemon chia pudding recipe is packed with protein and fiber, so it will keep you satisfied for hours. It’s also a fantastic make-ahead option: prep the components on a Sunday and you’ve got breakfast sorted for most of the week!
If you’ve been around here for a while, you’ll know I’m a bit obsessed with chia seed pudding. I’ve got quite a few variations on high rotation, like my Coconut Chia Pudding and my dairy free Raspberry Chia Pudding, both of which use a similar base to this one. If you love a tangy, fruity chia pudding, you’ll also want to try my Passionfruit Chia Pudding for that gorgeous tart flavor.
Everything You Need to Make This Lemon Chia Pudding
You’ll need a few different components to make this lemon chia pudding recipe, but each one is really simple. I’ve broken everything down below along with ingredient notes and substitutions. You can find the exact quantities in the recipe card at the bottom of this post.
Chia pudding
- white chia seeds – I like white chia seeds here because they don’t affect the colour of the lemon pudding, but black chia seeds will work just as well if that’s what you have. Chia seeds naturally turn the liquid in this recipe into a thick, pudding-like texture.
- coconut milk beverage – this is the coconut milk you’ll find in the fridge section (not the tinned coconut milk you’d use for curries), and it makes the pudding beautifully creamy. Almond milk or another plant based milk of choice are good substitutes if you’re not a fan of coconut.
- pure maple syrup – this is the sweetener I’ve used for the chia pudding base. Honey would also work well if you prefer.
- lemon juice – freshly squeezed is best for the brightest flavour.
- Greek yoghurt – adds extra creaminess and a boost of protein. Swap for coconut yoghurt if you’d like to keep this dairy free.
Golden crumble
- almond flour, buckwheat flour and tapioca flour – this combination gives the crumble a lovely texture while keeping it completely gluten free.
- pure maple syrup and cold butter – these help bind the crumble together as it bakes. For a dairy free version, swap the butter for a dairy free block butter or coconut oil.
- lemon zest – adds a lovely fragrant, citrusy note to the crumble.
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Lemon curd
- lemon juice and lemon zest – you’ll need about 4 lemons for the full amount of juice, so zest them before juicing.
- egg yolks – these give the curd its rich, silky texture. Make sure they’re at room temperature so they temper more easily.
- honey – for sweetness, balancing out the tart flavour of the lemon.
- coconut oil – adds richness and a glossy finish to the curd.
- corn flour – this helps thicken the curd as it cooks.
- water – helps loosen the mixture slightly before it goes on the heat.
Tips for Making the Best Lemon Chia Pudding
- Whisk well and often – when making the chia pudding, whisk the mixture really well at the start, then give it another whisk after 5-10 minutes in the fridge. This helps prevent clumps of chia seeds forming and gives you a smoother, more even pudding.
- Don’t skip tempering the egg yolks – slowly whisking the warm lemon mixture into the egg yolks (rather than the other way around) prevents them from scrambling and keeps your curd silky.
- Keep whisking the curd – once the egg yolk mixture goes back into the saucepan, it needs constant whisking over a low heat for 5-10 minutes. It takes a little patience, but this is what gives you that perfectly thick, glossy lemon curd.
- Let the crumble cool completely before using – it will crisp up further as it cools, so don’t be tempted to add it to the pudding straight from the oven.
- Use a medium bowl for the egg yolks – this gives you enough room to whisk them well before slowly adding the warm lemon mixture.
- Assemble just before eating – for the best texture, layer the pudding, curd and crumble right before serving, so the crumble stays crisp rather than going soggy.
Storage
This lemon curd chia pudding is a great one for meal prep, as long as you store each component separately.
- Chia pudding: store in an airtight container or individual jars in the fridge for up to 4 days.
- Lemon curd: keep in a sealed jar with the lid on in the refrigerator for up to a week.
- Crumble: once completely cool, store in an airtight container at room temperature for up to 5 days to keep it crisp. You can also freeze it for up to a month.
When you’re ready to eat, divide the chia pudding between jars or bowls, add a dollop of yoghurt, a spoonful of lemon curd and a good sprinkle of crumble. Adding the crumble just before eating (rather than in advance) keeps it lovely and crunchy, and stops it from going soft at the bottom of the jar.
Lemon Chia Pudding with Golden Crumble
Equipment
- Saucepan
- small baking tray
- Whisk
Ingredients
- 1 cup white chia seeds
- 2 ½ cups coconut milk beverage
- ¼ cup pure maple syrup
- ¼ cup lemon juice
- 1 cup Greek yoghurt, or coconut yoghurt
Crumble
- 1/3 cup almond flour
- 2 tablespoons buckwheat flour
- 1/3 cup tapioca flour
- 1 tablespoon pure maple syrup
- 25 grams butter, cold and cubed
- Zest of 1 lemon
Lemon curd
- 1 cup lemon juice, approx. 4 lemons
- Zest of 1 lemon
- 1/2 cup water
- 4 large egg yolks at room temperature, whites are used for meringue
- 1/4 cup of honey
- 1 tablespoon coconut oil
- 2 tablespoons corn flour
To serve
- Extra yoghurt
- Lemon zest
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a medium baking tray with parchment paper and set aside.
- To make the crumble, add the almond flour, buckwheat flour, tapioca flour, maple syrup, butter and lemon zest to a food processor and pulse until you reach a crumble texture. Tip out onto the lined baking tray and spread out into an even layer. Place onto the middle rack of the preheated oven and bake for 12 minutes or until golden brown. Remove from the oven and set aside.
- To make the chia pudding, add the chia seeds, coconut milk, maple syrup, lemon juice and yoghurt to a bowl and whisk to combine. Continue whisking until the mixture starts to thicken. Cover and refrigerate.
- Place lemon juice, lemon zest, honey, water, coconut oil and corn flour into a saucepan. In a heat proof bowl whisk egg yolks until they are well combined. Gently heat the lemon juice mixture and whisk to combine for 1-2 mins. When the mixture is warm and well combined remove from the heat. Remove 1/2 of a cup of the warm lemon juice mixture.
- Slowly pour the warm lemon juice mixture into the egg yolks while whisking. This tempers your egg yolks to prevent the eggs scrambling when added to the warm lemon juice mixture.
- Pour the egg yolk mix into the saucepan while whisking, return to a low heat and continue to whisk until the lemon curd thickens. This can take approx. 5 -10 minutes and needs some patience, don’t stop whisking at this point.
- Divide the chia pudding between four airtight containers, glass jars or tumblers. Top with a dollop of yoghurt, the crumble and lemon zest and serve.
Notes
Tips
- Store the chia pudding, lemon curd and crumble separately, and assemble just before eating so the crumble stays crisp.
- If the chia pudding thickens too much in the fridge, stir through a splash of extra coconut milk to loosen it back up.
- Whisk the curd constantly once the egg yolks go back into the saucepan, this prevents scrambling and gives you that smooth, glossy texture.
- The crumble can be made ahead and stored at room temperature, ready to go whenever you want to assemble a jar.
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