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Lemon Surprise

17 August 2016

This quick and simple recipe is very like a deconstructed cheesecake but far quicker to make. We used Waterhouse Fayre tangy lemon curd with Teonis buttery lemon shortbread.  A refreshing delight on a warm summers day. (serves 2 or 1 if you love your puds!)

Ingredients

  • ½ a Lemon juice
  • 125ml Double Cream
  • 1 Jar Waterhouse Fayre Lemon Curd
  • 2 Tbs Low Fat Greek Yoghurt
  • 6 Teonis Lemon Shortbread

1. Whisk the cream, then fold in the Greek yoghurt and a tablespoon of lemon curd

2. Next add the lemon juice and whisk again until thickened.

3. Crush the shortbread with a rolling pin or food processor to resemble small chunks/crumbs of biscuit.

4. Take a kilner jar or 2 glass bowls and make alternating layers of the lemon cream, biscuit crumbs and a few teaspoons of lemon curd, finishing with a dollop of Lemon curd on the top. Chill for at least an hour.

5. Enjoy