Lemon Curd Yogurt Fool Food

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.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

INCREDIBLY EASY LEMON CURD, ECUADOREAN STYLE.

Steps:

• Mix the cornstarch in the water.
• Put all ingredients into the blender and blend until smooth.
• Pour from the blender into a saucepan and cook over low heat until it thickens.
• Done!
• South American magic.

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.