Lemon Curd Yogurt Fool Recipes

TOTALLY FOOL PROOF MEYER LEMON CURD

Steps:

• In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
• Slowly add the eggs and yolks.
• Beat for 1 minute.
• Mix in the lemon juice.
• The mixture will look curdled, but it will smooth out as it cooks.
• In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
• Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.
• The curd is cooked when it reaches 170°F, but you can see that it's cooked when your finger leaves a clear path on the back of a spoon. Don't let the mixture boil.
• Remove the curd from the heat; stir in the lemon zest.
• Transfer the curd to a bowl.
• Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator
• The curd will thicken further as it cools.

LEMON CURD & YOGURT FOOL

Steps:

• Put the lemon curd and yogurt into a bowl.
• Fold together for a rippled effect. Divide the mixture between four glasses and chill.
• Mix raspberries and confectioners sugar together and gently crush, then spoon with their juices over the chilled mix and serve.

LEMONY DELICIOUS LEMON CURD & YOGURT FRUIT DIP

Steps:

• Whisk together first three ingredients and refrigerate.
• Serve with fruit, and top with a dollop of fresh whipped cream, finely grated lemon zest, candied ginger, or a sprig of mint, as desired.