Lemon & Biscuit layered dessert

This is the dessert we will be making for Xmas dinner on Sunday.  It can be prepared in the morning and kept covered in the fridge until dinner.  Deeeeelicious!

Gorgeous Yet easy:

layered lemon dessert

Ingredients:

2 large tubs of Greek Yoghurt

2-3 lemons

Bastogne biscuits (any spiced ginger-type biscuit will do)

Lemon Curd

Raspberries (optional)

6 see-through tumblers

Method:

Chuck the box of biscuits in a plastic bag (one you can preferably seal).

With a rolling pin, crush the biscuits into crumbs.

Zest the two lemons.

Mix the zest with the yoghurt and add the juice of half a lemon.

(Give it a good squeeze).

Stir in about 4 tablespoons of the Lemon Curd.

Fill the tumblers:

Start with a layer of biscuit crumbs and then add a layer of the yoghurt.

Alternate layers until you’ve filled the tumbler about two-thirds.

Add a teaspoon of lemon curd on top and a few crumbs of the biscuits.

You could add a raspberry if you want more colour,

This makes about 6 portions. 

It’s quite rich and rewarding. 

Unfortunately we scoffed the lot before we could take a picture… 

It looked and tasted so well that the husband couldn’t quite believe

that I had made it!