Saturday, 3 September 2011

Lemon & raspberry fool


   Greek yoghurt, lemon curd
   (4 Lemons, 4 eggs, 350g caster sugar, double cream, 8oz butter), raspberries
I never get tired of lemon curd, once I've made a pot it's invariably used within a few days in lemon tarts, to top cheesecake or in fruit fools which are a retro favourite of mine.

1) Whip 2 tablespoons of lemon curd with 4 tablespoons of Greek Yoghurt

2) Serve studded with fresh raspberries

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital