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Quick lemon cream as a dessert in a glass

Recipe for a light lemon cream made from yogurt and (homemade) lemon curd! The cream is served in the glass and is easy to prepare, for example as a dessert for dear guests. Very easy and super fruity and delicious. A fruity dessert in spring and summer!

A few weeks ago we had a week's vacation. We spent this on Mallorca. It was the first time for both of us on the Balearic Island. Especially in spring and autumn I always find it very difficult to find a suitable travel destination. In Europe it is still too cold, a week is too short for a long-haul trip. So instead of looking forward to a summer holiday, we looked forward to mild temperatures and the almond blossom on Mallorca.

Due to the mild winter we missed the almond blossom, but we had really great weather during the day up to around 20 degrees! During our excursions on the island we saw a lot of lemon trees. Alex loves these lemon trees more than anything! And we dream of one day living in a place where lemon trees grow and bear fruit.

Lemon curd

As soon as we got home, we had such a great desire to make a dessert with lemons. Alex first made a lemon curd. We ate part of the lemon curd on bread for breakfast and the other part was used to make lemon cream in a glass for dessert. If you take the trouble to make a lemon curd yourself, it is best to prepare twice the amount and then enjoy it as a spread. For a particularly quick dessert, you can also buy a lemon curd. Then this dessert is guaranteed to be one of the fastest in the world! :-)


Lemons are super healthy! It is not for nothing that they are known for their high content of vitamin C, which, in addition to other good properties, also intercepts free radicals and supports the immune system. The bowl contains essential oils that put you in a good mood and can be used in both sweet and savory dishes.

Lemon cream as dessert in a glass (4 servings)

Preparation time: 10 minutes
Calories per serving: 332kcal

Nutritional information (per portion):

Calories: 332kcal | Carbohydrates: 34g | Protein: 10g | Fat: 18g | Saturated fat: 6g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 374mg | Fiber: 3g | of which sugar: 30g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 1mg


Quick lemon cream

  • 600g plain yoghurt or vanilla, unsweetened
  • 30g honey optional
  • 150g lemon curd
  • 80g almonds as sticks

Optional: make lemon curd yourself


Optional: make lemon curd yourself

  • Squeeze the lemon (s). Heat the lemon juice with the sugar and butter over a low heat until the sugar has dissolved and the butter has melted. Then add the eggs and stir well with a whisk over low heat until the cream thickens. Let the lemon curd cool down properly.

lemon cream

  • Mix the natural yoghurt with the honey (do not add any more honey if the yoghurt is already sweetened!). For the lemon cream, layer the yoghurt with the lemon curd alternately.
  • Roast the almonds in a pan without fat over low heat until they turn golden brown, let cool down briefly and spread on the dessert. Decorate with a slice of lemon and serve.
Lemon cream as dessert in a glass (4 servings)
% of the recommended daily amount *