Lemon Curd Pudding

Ingredients
340g homemade lemon curd
300ml thick yoghurt or 300ml double cream
Lemon zest

Method
1. Gently stir lemon curd into yoghurt or whipped cream, leaving some yellow streaks.

2. Spoon into 4 ramekins (or a shallow dish), sprinkle lemon zest on top. Refrigerate for several hours or overnight.

Serve with sweet biscuits, eg almond thinks or choc chip cookies.