In a medium bowl, combine 2 cups of almond milk, 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, 3 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Whisk thoroughly for about 2 minutes until all ingredients are well blended and the mixture appears smooth and creamy.

Once the liquid ingredients are fully incorporated, gently stir in 1/2 cup of chia seeds. Use a wooden spoon or spatula to ensure that the chia seeds are evenly distributed throughout the mixture.

Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.

After refrigeration, uncover the pudding and give it a good stir for about 1 minute to break up any clumps.

If you desire an extra layer of richness, fold in 1/2 cup of Greek yogurt or coconut cream at this stage.

Spoon the Lemon Cream Chia Pudding into serving dishes or bowls, and garnish with lemon zest or fresh berries.