Ingredients:

• 7 tbsp castor sugar or sugar substitute

• 100g unsalted butter

• 1 1/2 tsp grated lemon zest

• 7 tbsp lemon juice

• 4 egg white

• 575ml plain yoghurt

Preparation:

Cook over low heat castor sugar, unsalted butter, lemon zest, lemon juice and egg white, stir all time until butter melted and curd slightly thickening.

Remove from heat and allow curd to cool.

Stir in yoghurt. Beat for a minute.

Fill yoghurt mixture into small cup. Cover and freeze for at least 4 hour before serving.