Lemon Curd Yogurt Crumble

Lemon curd In a saucepan, bring the lemon juice, zest and 125 ml (1?2 cup) of sugar to a boil. As soon as it begins to boil, lower the heat. In a large bowl, beat the eggs and the remaining sugar together with an electric mixer until creamy. Gradually beat in the lemon mixture without stopping, to keep the eggs from cooking. Return the preparation to the saucepan and, using a whisk, beat continuously over medium heat. Remove from the heat at the first sign of boiling. Using an electric mixer, incorporate the butter, beating constantly until smooth and homogenous. Cover and let cool before refrigerating. Almond crumble Using a stand mixer or by hand, mix together all ingredients and then cut into it until it takes on a grainy texture. Shape the pastry into small crumble balls, and arrange on a baking sheet lined with parchment paper. Place in the oven at 180°C (350°F) for approximately 10 minutes, shaking the sheet once or twice during cooking. Remove and let cool, then keep them at room temperature in an airtight container. Place several spoonfuls of very chilled lemon curd into glasses. Add approximately 30 ml (2 tbsp) of crumble to cover the curd. Garnish with a large spoonful of the honey yogurt and sprinkle with a bit of crumble. Serve immediately.