for 4 person

Lemon curd

50 g	butter
2	fresh egg, beaten
50 g	sugar
2	organic lemon, use grated zest and all of the juice
½ tsp	Maizena cornflour

Yoghurt and mascarpone cream

360 g	plain yoghurt
250 g	mascarpone
3 tbsp	icing sugar
1 tbsp	lemon balm, finely chopped
100 g	Granola (e.g. Karma Coconut Quinoa Granola)

How it's done

Lemon curd

Allow the butter to melt slowly in a small pan, remove the pan from the heat. Whisk together the remaining ingredients in a bowl. Add the mixture to the butter, bring to just below the boil over a medium heat, whisking constantly. Turn off the heat and continue to whisk for approx. 5 mins. until the curd thickens. Immediately pour the curd into a bowl, leave to cool.

Yoghurt and mascarpone cream

Combine the yoghurt with the mascarpone, icing sugar and lemon balm. Fill the glasses with alternate layers of the lemon curd, cream and granola. Refrigerate until ready to serve.

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