Ingredients
- For the lemon curd
- 2 lemons (zest)
- 2 eggs
- 100 ml lemon juice
- 100 g sugar
- 1 tsp corn starch
- 50 g butter
- For the filling
- 325 g quark (20% fat)
- 200 g Greek yoghurt
- 60 g icing sugar
- 1 tsp vanilla extract
- For the crumble
- 35 g plain flour
- 35 g spelt flour
- 35 g butter (cold)
- 35 g sugar
Instructions
- Preheat the oven to 180°C/160°C fan.
- Combine the butter, plain flour, spelt flour and sugar, and transfer to a lined baking tray. Bake for
15 – 20 minutes until golden brown, giving it a good stir halfway through. Allow to cool completely. - Zest the lemons. Mix the zest with the lemon juice, eggs, sugar and cornstarch until smooth. Heat the mixture over a medium-high heat for 10 minutes, stirring constantly to avoid lumps from forming and the eggs curdling. Stir until the mixture thickens. Remove the lemon curd from the heat and stir in the cold butter. Divide the lemon curd equally onto 8 jars. Leave to cool.
- Mix the quark, Greek yoghurt, icing sugar and vanilla extract. Equally distribute the cheesecake filling on top of the lemon curd layer.
- Top the filling with crumble and a slice of lemon or some lemon zest.
Recipe & Picture: Liz Sinner
