Toasted Muesli Parfaits with Olive Oil Lemon Curd

Serves 2-4

Time 15 minutes

Ingredients

For the Olive Oil Lemon Curd

½ cup freshly squeezed lemon juice (about 2-3 lemons)

Zest of 1 lemon

¼ cup honey or maple syrup

2 large eggs

¼ cup extra virgin olive oil (light-flavoured works best)

For the Parfaits

1½ cups Greek yoghurt (plain, unsweetened)

1 cup toasted macadamia and cranberry muesli

1 cup fresh blueberries

Extra lemon zest & fresh mint, for garnish (optional)

Method

In a small saucepan, whisk together the lemon juice, lemon zest, honey, and eggs until smooth. Place the saucepan over medium-low heat, stirring constantly.

Gradually drizzle in the extra virgin olive oil while continuing to stir, allowing the mixture to slowly thicken. This should take about 5-7 minutes. The curd is ready when it coats the back of a spoon.

Remove from heat and let the curd cool. It will continue to thicken as it cools. Transfer to a jar or container and store in the fridge until ready to use. It will keep for up to a week.

In serving glasses or jars, layer a spoonful of Greek yoghurt at the bottom of each glass. Add a layer of the toasted macadamia and cranberry muesli on top of the yoghurt.

Add a spoonful of the cooled lemon curd on top of the muesli, followed by a few blueberries. Repeat the layers until the glass is full, finishing with a final sprinkle of granola and a handful of blueberries on top.

Garnish each parfait with a bit of lemon zest and a sprig of fresh mint. Serve immediately.