For the lemon curd:
- 2 lemons, grated zest
- 1 lemon, juice only
- 4 large eggs
- 110g caster sugar
- 110g butter, cold, cut into small cubes
For the granola:
- 225g porridge oats
- 110g flaked almonds
- 25g hazelnuts
- 50g sultanas
- 50g demerara sugar
- 4 dessertspoons honey
- 50g apricots
- 350ml natural yoghurt
- 1 tablespoon fresh mint
- 2 teaspoons honey
- To make the lemon curd, whisk all the ingredients together and place in a large heatproof bowl set over a pan of slightly simmering water. Whisk for a few moments and then reduce the heat slightly and leave to cook for approximately 20 minutes. There is no need to stir continuously but do give it an occasional stir.
- Preheat the oven to 180ºC/gas mark 4. Spread the porridge oats, flaked almonds and hazelnuts onto a flat baking sheet. Scatter the demerara sugar over the top of the oat mixture. Drizzle with the honey and bake in the oven for 15-20 minutes until golden brown and crisp.
- Remove from the oven, add the sultanas and apricots and return the mixture to the oven for a further 5-6 minutes. Take the mixture out and allow the granola to go completely cold and store in an airtight container until required.
- To assemble the fool, mix together the yoghurt with the fresh mint.
- Select six large serving glasses. Layer up the minted yoghurt, granola and lemon curd into the glasses in a decorative way. Sprinkle a thin layer of the toasted granola on the top and garnish with a sprig of fresh mint.
- The curd will last in an airtight container for up to 3 weeks.
- This is a great dessert or indeed breakfast option for those of us that are health conscious. In this recipe, I am using natural yoghurt but you could also use freshly whipped cream if you would prefer.
- This makes some extra granola, so you can retain it to eat as a breakfast cereal. You can really play around with the recipe for the granola and add whatever items you wish (dates, apricots, sultanas, citrus zest, etc).