Fabulous Japanese Lemon Yogurt Cheesecake Cups Recipe

How to make Fabulous Japanese Lemon Yogurt Cheesecake Cups

Prep Time:  10 minutes        |        Cook Time:  5 minutes        |        Serves:  4

Ingredients

• 3 cups Brooklea Vanilla Yoghurt
• 1 packet Belmont Biscuit Co. Speculoos Biscuits

Lemon curd:

• 1 cup Colway Lemon Juice
• 1/2 cup White Mill Caster Sugar
• 3 Lodge Farm Eggs
• 100 g Pure Valley Unsalted Butter, melted

Method

1. Add lemon juice and caster sugar, melted butter and eggs into a microwave-safe bowl and whisk really well until smooth.
2. Pop it into the microwave for 1 minute, then remove and whisk again. Repeat this process 3 to 4 times, whisking well each time, until the lemon curd is thick and custard like.
3. Pour into a clean glass jar, letting it cool slightly, then place in the fridge to store.
4. Place a cup of yoghurt into your serving cups.
5. Push 4 to 5 biscuits into your cup. You may need to break the biscuits as they need to be fully covered in the yoghurt.
6. Place them in the fridge for a minimum of 2 hours so the biscuit softens.
7. Now place 3 spoonfuls of lemon curd over the yoghurt and serve.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie