Lemon & raspberry fool

Ingredients    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