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  • 250g double cream
  • 1 tbsp icing sugar
  • 1 lemon
    zested and juiced
  • 250g greek yogurt
  • 4 tbsp lemon curd
  • shortbreads
    to serve

Nutrition: per serving

  • kcal450
  • fat40.7g
  • saturates25.3g
  • carbs16.1g
  • sugars15.1g
  • fibre0.3g
  • protein4.6g
  • salt0.2g

Method

  • step 1

    Softly whip together the cream and sugar, then whisk in the lemon zest and juice. Fold in the yogurt, then dollop in the curd and loosely swirl.

  • step 2

    Spoon into small glasses and chill until needed. Serve with shortbreads.

More ways with lemons.

An iced bakewell tart with pistachios
lemon and pistachio bakewell tart

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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