Lemon Curd & Blueberry Shortbread Pots with kefir
Jam jars layered with crushed shortbread biscuits, kefir, juicy blueberries, and generous spoonfuls of Folláin Lemon Curd. Fresh, zesty, and fully portable.
Prep time: 15 mins
Cooking time: 0
Serves: 4
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200g shortbread biscuits, crushed250g thick kefir (or natural yoghurt)100g fresh blueberries4–5 tbsp Folláin Lemon CurdTo garnish (optional) Lemon zest
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- In jam jars or small glasses, layer crushed shortbread, a spoonful of kefir, and a few blueberries
- Add a generous spoonful of Folláin Lemon Curd on top.
- Repeat layers once more.
- Finish with more blueberries and a little lemon zest if using.
- Chill until ready to serve – perfect for picnics or packed lunches.
Ingredients
- 200g shortbread biscuits, crushed
- 250g thick kefir (or natural yoghurt)
- 100g fresh blueberries
- 4–5 tbsp Folláin Lemon Curd
- To garnish (optional) Lemon zest
Method
- In jam jars or small glasses, layer crushed shortbread, a spoonful of kefir, and a few blueberries
- Add a generous spoonful of Folláin Lemon Curd on top.
- Repeat layers once more.
- Finish with more blueberries and a little lemon zest if using.
- Chill until ready to serve – perfect for picnics or packed lunches.
