Greek Yogurt Lemon Bars

Ingredients

• 2 Packets Simply Better Normandy Butter Vanilla Sablé Biscuits
• 80g Simply Better Abernethy Sea Salted Butter
• 1 Jar Simply Better Sicilian Lemon Curd
• 2 Cartons Simply Better Irish Cream Cheese
• 1 Carton Simply Better Authentic Greek Yoghurt with Vanilla (10% fat)
• 2 Simply Better Irish Corn Fed Free Range Eggs
• 1 Punnet Strawberries or Raspberries
• Icing Sugar, to dust

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Put the biscuits in a food processor and blend to fine crumbs. Melt the butter in a small pan or in the microwave and put in a bowl with the biscuit crumbs. Mix well and use to line the bottom of a parchment lined square baking tin, pressing down well with a palette knife for an even layer.
2. Put two thirds of the lemon curd in a bowl with the cream cheese, yoghurt and eggs, then beat with an electric whisk until smooth. Using a spatula, cover the base swirling around the top. Add small teaspoonfuls of the reserved lemon curd and swirl into spirals with a wooden skewer. Place in a large roasting tin half filled with water and carefully put in the oven for 30 minutes until there is still a slight wobble in the middle. Leave to cool in the roasting tin, then take out and chill for at least 2 hours or overnight is perfect.
3. Once chilled, using the parchment paper lift the Greek Yoghurt Lemon bake out of the tin and put on a chopping board. Using a sharp knife to cut into bars and wipe it clean with kitchen paper to keep them very neat. Leftover bars can be kept in an airtight container for up to 5 days in the fridge. Arrange on plates with a mound of strawberries or raspberries and a light dusting of icing sugar to serve.