Lemon curd & greek yogurt dessert with thin butter cookie

What goes in

• 1 egg
• 20 g sugar
• 20 ml fresh lemon juice (about ½ lemon)
• zest of ¼ lemon
• 15 g butter, cubed
• 1 pinch salt
• 15 g butter, melted
• 15 g sugar
• 15 g flour
• ½ egg white
• 1 pinch salt
• 100 g Greek yogurt
• 50 ml whipped cream

How to do it

1. 01

   Whisk the egg, sugar, lemon juice, and lemon zest together in a small pan.

2. 02

   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. 03

   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. 04

   For the cookies, stir together the melted butter, sugar, flour, egg white, and a pinch of salt until just combined (do not whisk).

5. 05

   Spread very thin circles of batter on a parchment-lined baking sheet using the back of a spoon.

6. 06

   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. 07

   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.