Description
A vibrant, dairy-free dessert where zesty lemon curd meets nutrient-packed chia seeds for a tangy and creamy indulgence. Ideal for gifting or quick weeknight treats, this easy recipe balances bright citrus with a smooth texture for a family-approved breakfast or snack.
Ingredients
3 large eggs (room temperature)
30g coconut oil
80g chia seeds
Lemon juice (about 2 lemons)
Lemon zest (from 1 unwaxed lemon)
Maple syrup (to taste)
Vanilla extract (to taste)
Salt (to taste)
Coconut milk (for chia pudding)
Optional: granola and fresh fruit for topping
Instructions
Combine eggs, lemon juice, zest, maple syrup, coconut oil, vanilla, and salt in a mixer.
Cook at 80°C (175°F) for 8 minutes at speed 4 with MC on.
Scrape the bowl and transfer the mixture to a heatproof bowl. Refrigerate to cool.
In the same mixer, blend coconut milk, additional maple syrup, and vanilla for 10 seconds at speed 3.
Add chia seeds and mix 10 seconds at reverse/speed 2.
Refrigerate at 37°C (98°F) for 5 minutes at reverse/speed 2.
Pour the mixture into sterilized 250ml glass jars.
Refrigerate lemon curd for 20 minutes before layering it over the chia pudding in the jars.
Store in the fridge for up to 3 days.
Notes
Use unwaxed lemons to avoid chemical bitterness in the zest.
Stir chia pudding every 2 hours during setting for even texture.
Opt for light coconut milk for an authentic curd-like consistency.
Pre-chill the lemon curd before layering to maintain a distinct texture.
Use glass jars for best storage and freshness.
- Prep Time: 10
- Cook Time: 13
- Category: Breakfast
- Method: Refrigeration and Mixing
- Cuisine: American Fusion
Nutrition
- Serving Size: 200g
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 75mg