Recipe: Lemon Curd

For the biscuit base:

1. 60 g sugar-free shortbread biscuits
2. 15 g shredded coconut
3. 15 g flaked almonds
4. 35 g light butter

For the lemon jelly:

1. 200 ml lemon juice (4-5 lemons)
2. 150 g erythritol, e.g. No More Sugar
3. 300 ml water
4. 50 g starch
5. Pinch of salt

For the quark-cream mixture:

1. 100 g light cream
2. 400 g low-fat quark
3. Zest of one lemon
4. 2 scoops (6 g) Flavour powder, e.g. Chunky Flavour Vanilla Perfection

1. For the biscuit base, gently melt the butter and mix with the remaining ingredients for the base.
2. Divide among 5 dessert glasses and press down lightly on the bottom.
3. For the lemon jelly, squeeze the lemons and mix the juice with the water.
4. Then add No More Sugar, a pinch of salt, and the starch, and whisk until combined.
5. Heat over low heat until it boils and thickens, stirring regularly.
6. Cover the jelly-like mixture with cling film to prevent a skin from forming, and let it cool.
7. Take two-thirds of the cool jelly and place it in a bowl. The last third will be needed later for layering in the glass.
8. For the quark-cream mixture, mix the quark, whipped cream, Chunky Flavour, and lemon zest until creamy and add to the two-thirds of jelly in the bowl. Gently fold in.
9. Pour the lemon cream in two layers into the glasses with the biscuit base. After the first layer of quark cream, add a thin layer of the lemon jelly, and then the second layer of lemon cream. Done.