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Lemon curd:

4 large eggs

3 large yolks

1 cup sugar

1 cup lemon juice

6 tablespoons unsalted butter

Yogurt cream:

1 cup whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

1 cup plain yogurt

Cake and Garnish:

2 boxes Pepperidge Farm shortbread cookies

1/2 pint fresh raspberries



Beat together eggs, yolks, sugar and 1/2 cup lemon juice in a heavy, nonreactive pan.  Whisk over low heat for 5 minutes or until the mixture is frothy.  Add the remaining lemon juice and continue heating, stirring constantly now with a heat-proof spatula until the curd thickens and begins to coat the bottom and sides of the pan, within 5 minutes.  Off the heat, stir the butter, cut in 1 tablespoon pieces, into the lemon cream until melted.  Cover and refrigerate.


Beat the cream in a chilled bowl until soft peaks form.  Beat in sugar and vanilla briefly.  Strain excess liquid from the yogurt beat it into the whipped cream.


Drop 3-4 raspberries into the bottom of 8 goblets or small glass dessert dishes.  Divide 1/2 of the yogurt cream among them.  Place a cookie over this and 4 more raspberries at the edge of the dish so they will be visable.  Divide 1/2 of the lemon cream among the dishes.  Lay in another cookie layer with 4 raspberries at the edges followed by the remaining lemon mixture.  Spread a thin layer of the remaining yogurt cream over the top and scatter on the rest of the raspberries.


Cover and refrigerate several hours or overnight before serving.


Yield: 8 servings