Lemon Curd and Raspberry ‘Cheesecake’ in a Jam Jar
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
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.
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.
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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