Avo-Yoghurt with Lemon Curd
"A Sunday morning hug in a bowl!"
While the Madigans may be hooked on Maeve’s muffins, another all-time favorite is creamy avo-yoghurt with lemon curd, crunchy granola, and fresh fruit—healthy, delicious, and a perfect start to your day.
Here's the recipe:
Ingredients:
For 2 servings:
• 4 generous spoons of plain yoghurt
• 1 ripe avocado (we love bacon avocados for their creamy texture, but any ripe avocado will do)
• 1 teaspoon honey
• Juice of half a lemon
Blend all ingredients until smooth and divide between two bowls.
Add a generous spoonful of lemon curd on top, sprinkle with your favorite crunchy granola, and finish with fresh fruit. We love using berries, but any seasonal fruit will be delightful.
Homemade Lemon Curd
This creamy lemon curd is worth the extra effort and pairs perfectly with your avo-yoghurt or any breakfast treat.
Ingredients:
• 4 egg yolks
• 135g granulated sugar
• 1 tablespoon lemon zest
• 80ml fresh lemon juice
• Pinch of salt
• 60g unsalted butter, at room temperature, cut into chunks
• Whipping cream
Instructions:
1️ Prepare a bain-marie (double boiler) and bring the water to a gentle simmer.
2️ In the top bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt.
3️ Continue whisking constantly until the mixture thickens to the consistency of hollandaise sauce (about 10 minutes).
4️ Remove from heat and stir in the butter until melted and smooth. Let it cool to hand-warm, covering with plastic wrap to prevent a skin from forming.
5️ Whip the cream until stiff peaks form. Once the curd has cooled to room temperature, fold in two heaping tablespoons of whipped cream for extra creaminess.
6️ Chill until cold before serving. Your lemon curd will keep for about a week in the fridge—if it lasts that long!