Delicious Recipes


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Lemon Curd, Raspberry Yoghurt Fool

I could not think of a nicer way to finish an al fresco BBQ or family picnic. These fruit fools are layered with zesty lemon curd, fresh raspberries and Glenilen raspberry yoghurt. It’s refreshing, light, a classic flavour combination and the perfect finale to any Summer meal.
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Servings 4



Lemon curd

  • 2 large eggs
  • 2 lemons, juiced
  • 150 g caster sugar
  • 1.5 tbsp cornflour
  • 110 g butter, cold and diced

Additional ingredients

  • 1 500g Glenilen Natural Yoghurt with Raspberries
  • 250 g fresh raspberries
  • edible flowers (optional)


  • To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine
  • Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 10 mins)
  • Remove and add the butter and with a hand blender, blitz until combined and smooth
  • Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight
  • Take 200g of the fresh raspberries and using the backof a fork, mash the berries to make a chunky puree
  • To assemble, take your four serving glasses and layer the cooled curd, yoghurt and fresh berry puree
  • Top with the remaining raspberries and edible flowers (if using) and enjoy