Skyr with Quick Lemon Curd

📝 Ingredients

• 1 lemon (zest + juice, about 45 ml)
• 1 egg
• 30 g caster sugar
• 1 heaped tsp cornflour (5 g)
• 10 g unsalted butter
• 400 g plain 0% skyr
• 200 g strawberries
• 40 g rolled oats

🍴 Utensils

• Large microwave-safe bowl
• Microwave
• Whisk
• Fine grater
• Frying pan
• 2 serving bowls

📖 Steps

1. Finely grate the lemon zest straight into the large bowl, taking only the yellow part. Squeeze the lemon to get about 45 ml of juice and pour it into the bowl, holding back the pips.
2. Add the sugar and cornflour and whisk until the cornflour has dissolved, with no lumps. Add the egg and whisk until the mixture is completely smooth, then add the butter, cut into small pieces.
3. Microwave for 30 seconds at 800 W, take the bowl out and whisk vigorously. Repeat in 30-second bursts, whisking each time, 3 to 4 bursts in total. Never cook it all in one go: the egg would go lumpy.
4. Stop cooking as soon as the lemon curd is thick and smooth and coats the back of a spoon. Leave it to cool for 5 minutes in the freezer, right in the bowl, stirring once: it thickens further as it cools.
5. Meanwhile, dry-toast the oats in the frying pan over a medium heat for 3 to 4 minutes, stirring often, until golden and smelling of biscuits. Tip them straight onto a plate to stop the cooking.
6. Rinse the strawberries, pat them dry, hull them and cut them into quarters. Divide the skyr between the 2 serving bowls and make a slight hollow in the centre with the back of a spoon.
7. Spoon the lemon curd into the centre of the skyr, then add the strawberries and toasted oats just before eating, so they stay crunchy. Stir with your spoon as you eat.