This is currently my favourite breakfast. I had some left over lemon curd from making lemon tarts and decided to add some to my morning bowl of Heritage Grass Fed Vanilla Yogurt. Its refreshing and SO good. I’ve since been making lemon curd just to top my yogurt with.
Our Vanilla Yogurt is super smooth and made with NO added sugar so adding the sweet and tart lemon curd is a winning combo!
This recipe makes a lot of curd. Keep half for yourself, and gift the remaining to a friend with a container of our yogurt – now there’s some homemade local love!
To make the yogurt bowls is easy. Top your yogurt with a dollop of lemon curd, sliced banana and your favourite berries. Then, garnish with chia seeds or granola.
Ingredients
Lemon zest
Lemon juice
Vanilla extract
Donia Farms Sea Salted Butter, softened and cut into 1 cm cubes
White sugar
Whole eggs
Egg yolks
Banana, sliced for topping
Raspberries or your favourite berries, for topping
Chia seeds or granola, for topping
Instructions
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Make the lemon curd: Over low/medium heat, whisk together the cubed butter, lemon juice, lemon zest, vanilla extract, eggs and egg yolks in a medium saucepan.
Be sure to keep the heat on a low to medium setting. If your stove top runs hot, keep to a low setting only. If your mixture is too hot, the butter will separate and not form a proper custard.
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Whisk continuously until the mixture thickens enough to hold its shape for a second when stirred. The constancy will be pudding like, but slightly thinner as it will be hot.
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Remove the lemon filling from heat, and strain using a fine strainer. This will take out any clumps, and remove the lemon zest for a smooth filling.
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Allow the curd to cool completely and store in the fridge.
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To make the Lemon Curd Yogurt Bowl: Top our Vanilla Grass Fed Heritage Yogurt with a tablespoon of lemon curd, sliced banana and berries. Sprinkle with chia seeds or your favourite granola.
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Place a heatproof bowl over a simmering pot of water. Add the egg whites, sugar and cream of tartar. Using a handheld mixer, whip the ingredients until stiff peaks form.
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Top the tarts with meringue. Using a kitchen torch, or your oven on a high broil, toast the meringue.
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Serve and enjoy! Best enjoyed fresh, but these tarts keep well in the fridge for 3 – 4 days.
