Wash the lemon, finely grate the peel and squeeze out.
Mix the milk with the lemon zest and 2 tablespoon honey and stir in the chia seeds.
Let soak in the refrigerator for about 6 hours and stir occasionally.
Wash the strawberries and cut them into not too small pieces. Mix 3 tablespoons of honey with 2 tablespoons of lemon juice and pour over the strawberries, stir and let steep for 30 minutes.
Roast the pinched almonds in a pan without fat until they are golden brown. Mix the yogurt with 1 tablespoon honey.
First divide the chia seed pudding into 4 glasses, then stack the strawberries and put the yogurt on top. Garnish with the toasted almonds before serving.