In a medium bowl, combine 2 cups of almond milk, 1/4 cup of freshly squeezed lemon juice, the zest of 1 lemon, 2 tablespoons of maple syrup, and 1 teaspoon of pure vanilla extract. Whisk the mixture vigorously for about 1-2 minutes until well blended and smooth.

Once your liquid ingredients are thoroughly mixed, sprinkle in 1/2 cup of chia seeds. Stir gently but thoroughly, ensuring the seeds are evenly distributed throughout the mixture. Let the chia seeds soak for about 5 minutes.

After the chia seeds have been incorporated, cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 4 hours, or overnight.

Once the chilling time is up, remove the bowl from the refrigerator. Use a whisk or spatula to gently stir the pudding again, breaking up any clumps.

If desired, fold in 1/2 cup of Greek yogurt or coconut cream to enhance the creaminess of your pudding. Stir gently until well incorporated.

Spoon the Yummy Lemon Cream Chia Pudding into serving dishes or bowls. Garnish with a sprinkle of lemon zest, fresh berries, or drizzle of maple syrup.