This protein lemon cream pie chia seed pudding is bright, refreshing, and packed with protein. A longtime chia pudding favorite, this version is elevated by layers of a silky honey lemon curd and blended cottage cheese for extra creaminess and protein. It works beautifully for a high-protein breakfast, a portable snack, or a light dessert.

What I love about this recipe

• High protein: about 8 grams of protein per serving when made as written.
• Great for meal prep: makes multiple servings and stores well in individual jars or containers for grab-and-go mornings.
• Lemony flavor in every bite: fresh lemon juice and zest are used in both the chia layer and the curd for a bright, consistent citrus profile.

Ingredient Spotlight: Chia Seeds

Chia seeds are the foundation of this pudding. They’re incredibly versatile and absorb flavors and liquids to create a creamy, tapioca-like texture. They also bring fiber, healthy fats and some protein to the recipe. Typical nutrition for 2 tablespoons of chia seeds:

• 139 calories
• 4 g protein
• 9 g total fat
• 12 g carbohydrates
• 11 g fiber

Any brand or color of chia seeds will work; freshness matters. If chia seeds are past their prime they may not expand properly and the pudding can become watery, so use fresh seeds when possible.

Other key ingredients to gather

• Cottage cheese: when blended and combined with the chia seeds this yields a remarkably creamy pudding and adds protein. Plain Greek yogurt works as a swap.
• Milk: use your preferred milk—dairy, almond, oat, or other plant milks all work. Unsweetened almond milk keeps the flavor neutral and light.
• Fresh lemon: both juice and zest are used. Fresh lemons give the brightest flavor; bottled juice will not deliver the same quality.
• Eggs: whole egg and egg yolks are used to make the lemon curd; eggs are important to achieve the curd’s silky texture.
• Honey: the natural sweetener in both the pudding and the curd for balanced sweetness.

See the full ingredient list below in the recipe card.

Topping and serving suggestions

This pudding pairs nicely with a crunchy cookie like a thin vanilla wafer for a pie-like experience. Other options include granola, nuts, a drizzle of nut butter, chocolate chips, or fresh berries. Layer with the honey lemon curd for the classic lemon cream pie impression and serve chilled.

Storing leftover pudding

Store in an airtight container or jar in the refrigerator for up to 5 days. Chia pudding is ideal for making ahead—double or triple the batch for easy breakfasts or snacks throughout the week.

More lemon-flavored favorites

• Lemon Cake Energy Balls
• Honey Lemon Curd
• Mini Lemon Cheesecake Bites
• Classic Lemon Bars
• Lemon Cookies with Cream Cheese Frosting
• Lemon Poppyseed Shortbread Cookies

FAQs

Protein Lemon Cream Pie Chia Seed Pudding Recipe

This lemon cream pie chia seed pudding is light, tangy, and packed with protein. It’s a refreshing breakfast or snack, layered with a silky honey lemon curd for extra brightness.

By: Linley Hanson

Prep: 3 hours (mostly chilling) • Cook: 5 minutes • Total: 3 hrs 5 mins • Servings: 4

Ingredients

Chia Seed Pudding

• 1/2 cup blended 2% cottage cheese
• Zest from 2 large lemons
• 1 tablespoon fresh lemon juice
• 1/4 cup honey
• 1 cup plain, unsweetened almond milk (or milk of choice)
• 2 teaspoons vanilla extract
• 1/4 cup chia seeds
• Pinch of salt

Lemon Curd

• 1 large egg
• 2 egg yolks
• 1/3 cup honey
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/8 teaspoon sea salt

Instructions

1. Combine the blended cottage cheese, lemon zest, lemon juice, honey, almond milk, vanilla, chia seeds and a pinch of salt in a large bowl. Stir well until evenly combined. Cover and refrigerate for at least 3 hours or overnight to allow the chia seeds to expand. If the mixture becomes very thick, stir in additional milk to reach your preferred consistency before serving.
2. Make the lemon curd: In a small bowl, whisk together the whole egg and the egg yolks and set aside.
3. In a small saucepan, warm the honey, fresh lemon juice, lemon zest and sea salt over medium heat until it comes to a gentle simmer.
4. Remove about 1/4 cup of the hot lemon-honey mixture and slowly whisk it into the beaten eggs to temper them. Return the tempered eggs to the saucepan and cook over medium heat, whisking constantly, for 2 to 3 minutes until the curd thickens and becomes slightly frothy. The curd will thicken quickly—watch closely to avoid scrambling the eggs.
5. Remove the curd from heat, transfer to a bowl, cover with plastic wrap placed directly on the surface to prevent a skin from forming, and chill until cool and thick.
6. To serve, layer or top the chilled chia pudding with the honey lemon curd. Garnish with a cookie, granola, fresh berries, or a sprinkle of zest for contrast and texture.

Tips & Notes

• Any type of milk can be used; choose according to flavor and dietary preference.
• If the pudding is too thick after chilling, add more milk a tablespoon at a time until you reach the desired texture.
• Always use fresh lemons for the best lemon flavor in both the pudding and the curd.

Nutrition

Per serving (approximate): Calories: 292 kcal • Carbohydrates: 49 g • Protein: 8 g • Fat: 9 g • Fiber: 4 g • Sugar: 42 g

Nutrition information is an estimate and should be used as a general guide.