You will need
125 g butter
225 g caster sugar
2 t (10 ml) cornflour
a large pinch salt
juice of 3 medium lemons
3 large eggs
2 T (30ml) grated lemon zest
± 2 cups (500 ml) of double cream plain yoghurt
zest of 1 lemon
6 lemon leaves
6 strawberries, chopped
2 mango’s cubed
To Make Lemon Curd
Put the butter, sugar, cornflour, salt and lemon juice into a saucepan. Bring just to the boil over a medium heat while stirring.
Remove from the heat, leave to cool a little. Beat the eggs in a Pyrex mixing bowl. Slowly add the lemon mixture to the eggs in the heat resistant bowl.
Pour boiling water into the previously used saucepan (no need to wash), place the bowl over the saucepan of simmering water, making sure the base of the bowl does not come into contact with the water. Stir continuously.
Keep the bowl over the simmering water and stir until the mixture becomes very thick and opaque.
Take your time and don’t turn up the heat, because if the mixture overheats, the eggs will scramble and the curd will separate.
The lemon curd is ready when you can draw a finger through the mixture or the back of the wooden spoon and see a clear path. Add the grated lemon zest (a little more won’t do any harm).
Remove the bowl from the heat and transfer the lemon curd to clean screw-topped jars. Screw closed and chill.
The lemon curd can be stored in the fridge for up to four weeks.
Dish a heaped teaspoon of lemon curd into each glass. Top with 3 – 4 T (45 – 60 ml) of yoghurt and a final 2 – 3 teaspoons of lemon curd. Add a little more zest, a fresh lemon leaf and fresh fruit.