Lemon curd pots
- John Torode
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Serves 4
Easy
Prep: 5 mins
A star rating of 2.5 out of 5.14 ratingsRate
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Try using rhubarb instead of chocolate to top off these zesty lemon desserts
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Ingredients
Nutrition
Units:
MetricUS
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300g jar lemon curd
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100ml/3½ fl oz double cream
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1 small block dark chocolate
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biscuits
to serve, try shortbread or biscotti
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Nutrition: per serving
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kcal404
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fat21g
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saturates10g
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carbs56g
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sugars39.2g
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fibre0.5g
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protein2g
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salt0.14g
low
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Method
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step 1
Take four small freezer-proof pots or ramekins and divide the lemon curd between them. Top with the cream, grate some chocolate over and place the pots in the freezer until well chilled. Serve with biscuits of your choice on the side.
Recipe from Good Food magazine, April 2006
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A star rating of 2.5 out of 5.14 ratings
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