Add all of the ingredients for the chia seed pudding to a large bowl. Stir to combine. Cover and refrigerate for at least 3 hours or overnight. The longer the chia seed pudding sits, the more almond milk you may have to add before eating. It depends how thick or thin you want your pudding.

Next, prepare the lemon curd. In a small bowl, add the egg and yolks, whisk and set aside.

Add the honey, lemon juice, lemon zest, and sea salt to a small saucepan and bring to a gentle boil.

Remove ¼ cup of the honey lemon juice mixture from the pot and whisk it into the whisked egg. This will temper the eggs and stop them from curdling. Transfer the eggs back to the pot and whisk until combined. Cook on medium for 2 to 3 minutes. It should thicken fairly quickly. *Once the egg has been added, it should become frothy while cooking

Remove from the heat and transfer the curd to a bowl. Let the curd cool and top with plastic wrap. Refrigerate until thick and cool.

Serve the chia seed pudding topped with or layered with curd.