- 300g jar lemon curd (we used Duchy Originals Traditional Lemon Curd)
- 500g tub 0% Greek yogurt
- 200g punnet raspberries
- 1 tbsp icing sugar
- shortbread, to serve
TipMake it with blackberries
Line the bottom of a dish with ready-made sponges. Crush 200g blackberries with 2 tbsp icing sugar and spread on top. Spoon the lemon curd and yogurt mixture over the top, then scatter with toasted almonds.Tip
Use raspberries at room temperature when their full flavour is at its best.