• Lemon Curd Yogurt Crumble

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Lemon Curd Yogurt Crumble

Lemon Curd Yogurt Crumble

Lemon Curd Yogurt Crumble
Prep time
Cook time
Total time
This is one of my favorites and very reminiscent of lemon meringue pie
Recipe type: Dessert
Cuisine: Old School Canadian
Serves: 8
  • 175 ml (3/4 cup) lemon juice
  • 2 lemons, finely grated zest
  • 175 ml (3/4 cup) sugar
  • 4 large eggs
  • 250 ml (1 cup) butter cut into cubes, room temperature
  1. In a saucepan, bring the lemon juice, zest and 125 ml (1⁄2 cup) of sugar to a boil. As soon as it begins to boil, lower the heat.
  2. In a large bowl, beat the eggs and the remaining sugar together with an electric mixer until creamy.
  3. Gradually beat in the lemon mixture without stopping, to keep the eggs from cooking.
  4. Return the preparation to the saucepan and, using a whisk, beat continuously over medium heat. Remove from the heat at the first sign of boiling.
  5. Using an electric mixer, incorporate the butter, beating constantly until smooth and homogenous.
  6. Cover and let cool before refrigerating.
  7. Place several spoonfuls of very chilled lemon curd into glasses. Add approximately 30 ml (2 tbsp) of crumble (see crumble recipe) to cover the curd.
  8. Garnish with a large spoonful of the yogurt (I prefer Astro Balkan style) and sprinkle with a bit of crumble.


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