Lemon Curd and Raspberry ‘Cheesecake’ in a Jam Jar

Serves 4


  • 250g raspberries
  • 1-2tsp caster sugar, to taste
  • zest of 1 unwaxed lemon, juice of half
  • 500ml Greek yoghurt
  • 2-3tbsp lemon curd
  • 80g gingernut biscuits (about 8 biscuits)
  • mint leaves to decorate


  1. Divide the raspberries between four clean jam jars and sprinkle a little bit of sugar over them. Spritz with lemon juice and mix gently then leave to one side.
  2. Tip the Greek yoghurt into a bowl. Add the lemon curd and taste to see if it has the lemonyness you like, adjusting if necessary. Stir in the lemon zest.
  3. Spoon the yoghurt mixture into the jam jars on top of the raspberries. Then break up the gingernut biscuits and crumble them over the top. Finish with a few scattered mint leaves to decorate. Serve immediately.

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