Hello, loves! Happy Monday and happy JUNE. Bonkers, am I right?
We’ve been having an insane heat wave here in Sac so it truly feels like the start of summer. I know we’re not technically there yet, but I’m counting it…
I’m happy to welcome summer and don’t even mind the heat that much! (Talk about bonkers.) Somewhere along the way, this gloom-and-rain loving girl became a sun-and-summer lover. Who knew.
So with summer comes cooling, bright, and refreshing recipes! Prepare for a few too many blended frosty drinks…. I’ve got them of the coffee variety, smoothie variety, and boozy variety heading your way. But I don’t want to devolve into a blender website, so I was debating other sunny recipes I could bring your way when I was struck with a completely overwhelming need for lemon curd. For some bizarre reason, it happened to come up in conversation several times in a row (obvi, who doesn’t talk about lemon curd daily?) So I sought out this recipe from Alton Brown (he’s my go-to for awesome basic recipes), made a huge batch, and then wondered what the hell to do with it 😉
Cue lemon curd chia pudding! Holy goodness. It’s kind of the perfect summer breakfast, even for us smoothie lovers. Bright, refreshing, cool, and super simple to prep ahead of time. You could even make an enormous batch for breakfasts all week long, and layer with your favorite berries in the morning.
- 1 C vanilla almond milk
- 3 T chia seeds
- 1/4 C lemon curd
- 1/2 t vanilla extract
- tiny pinch salt
- 1/2 - 1 C berries
- Whisk together almond milk, chia seeds, half of the lemon curd, vanilla extract and salt. Cover and refrigerate for at least two hours - overnight is best.
- Layer chia pudding with berries and drizzle with the remaining lemon curd.