Lemon Curd Chia Pudding

Half a cup of chia seeds thickens two cups of milk with Greek yogurt stirred in for body, sweetened with maple syrup and a little vanilla.

The trick is the second whisk: ten minutes after mixing, the seeds have started to swell and a quick stir breaks up the clumps before the glasses go in the fridge for four hours.

How to Make It

1. Base whisked

   Whisk the milk, yogurt, chia seeds, maple syrup, vanilla and salt until evenly combined.

2. Rested and portioned

   Rest 10 minutes, whisk again to break up any clumps, then divide among four glasses.

3. Chilled

   Cover and refrigerate at least 4 hours or overnight, until thick.

4. Topped

   Spoon an even layer of prepared lemon curd over each pudding and garnish with mint just before serving.

Why This Recipe Works

• Whisking twice keeps the seeds evenly suspended instead of settling in a raft.
• Greek yogurt thickens the base so the curd layer sits on top instead of sinking.
• Four hours is long enough for the seeds to swell completely.
• Adding the curd just before serving keeps the line between layers sharp.

Ingredient Notes

Chia seeds

Half a cup for two cups of milk, which sets the pudding thick.

Greek yogurt

Half a cup, whisked in for a creamier base.

Prepared lemon curd

Two-thirds of a cup, spooned over in an even layer.

Success Tips

• Set a timer for the ten-minute rest; that second whisk is what prevents lumps.
• Use straight-sided glasses so the two layers read clearly.
• Spoon the curd gently over the back of a spoon so it spreads without sinking.

Serving Ideas

Serve cold in the glasses with a mint leaf on each and spoons long enough to reach the bottom.

Storage and Reheating