FRESH STRAWBERRY, LEMON CURD AND YOGURT SHOOTERS RECIPE

Strawberry puree can be made and frozen up to a couple of months in advance. It will also keep well in the refrigerator. Curd can be refrigerated for four days.

1. Place eggs, yolks, sugar, lemon juice and butter in a small saucepan, set over medium-low heat. Whisk frequently until butter melts. Continue to cook, stirring continuously, making sure to clear the sides of the pan, until curd is thick, about 7 minutes. Do not allow to boil ( if there are any lumps in your curd, strain through a sieve). Turn curd into a bowl, pressing a piece of plastic wrap directly on surface. Refrigerate until cold, about 3 hours.