Lemon curd & greek yogurt dessert with thin butter cookie
A layered dessert of Greek yogurt, homemade lemon curd, and whipped cream, topped with a crisp thin butter cookie.
What you need
How Maurice does it
- 1
Whisk the egg, sugar, lemon juice, and lemon zest together in a small pan.
- 2
Set over low heat and stir gently with a whisk or spatula for about 4–6 minutes until thickened like thin custard. Do not let it boil.
- 3
Remove from heat and stir in the cubed butter one piece at a time, then add the pinch of salt. Transfer to a small bowl and let cool; it will thicken further in the fridge.
- 4
For the cookies, stir together the melted butter, sugar, flour, egg white, and a pinch of salt until just combined (do not whisk).
- 5
Spread very thin circles of batter on a parchment-lined baking sheet using the back of a spoon.
- 6
Bake at 175°C for about 7–9 minutes, until the edges are golden brown. Let cool on the parchment paper; they will become crisp.
- 7
To serve, layer Greek yogurt, lemon curd, and whipped cream in a bowl. Top with a thin butter cookie and garnish with extra lemon zest if desired.
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