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NST kitchen · dessert

Lemon yoghurt pots with biscuit crumbs

Thick lemon yoghurt layered with buttery biscuit crumbs. A cool, spoonable dessert with a sharp citrus edge and no oven to heat.

  • vegetarian
Prep (est.)
15 min
Cook (est.)
0 min
Total (est.)
45 min
Base servings
2

Total includes 30 minutes waiting time.

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Serving illustration of two lemon yoghurt pots with biscuit crumbs underneath and on top of the thick yoghurt.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Get everything ready

Ingredients

Original recipe: 2

Quantities adjust; cooking times do not. Choose a suitable pan and check doneness. Small spice amounts are approximate; weigh fractional whole ingredients where needed. Changing servings clears the ingredient checklist.

This recipe adjusts up to 4 servings. For more, cook separate batches rather than crowding the pan.

Ingredients for 2 servings.

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You will need

  • Kitchen scales, jug and measuring spoons
  • Fine grater and citrus juicer
  • Mixing bowl and spoon
  • Food bag and rolling pin for the biscuits
  • One clean 250 ml dessert pot per serving and covers

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. Prepare the lemon

    Wash and dry the lemon. Grate only the yellow zest, then squeeze and strain the juice. Measure the selected quantities.

  2. Step 2. Crush the biscuits

    Place the biscuits in a food bag and crush with a rolling pin into mixed fine and coarse crumbs, or crush them in a bowl with the back of a spoon.

  3. Step 3. Mix the lemon yoghurt

    Stir the yoghurt, icing sugar, measured lemon juice and zest together until smooth. Keep dairy out of the fridge only while you are actively preparing it.

  4. Step 4. Layer and chill

    Divide half the crumbs between the dessert pots, then add the lemon yoghurt. Cover and chill at 0–5°C for 30 minutes. Keep the remaining crumbs dry in a covered container.

  5. Step 5. Finish at the table

    Sprinkle the reserved biscuit crumbs over each pot immediately before serving cold. The lower layer softens as it sits; the fresh top layer supplies the crunch.

Make it work for you

Swaps & variations

  • Use lime juice and zest at the same amounts for lime yoghurt pots.
  • Ready-to-eat shortbread can replace the digestives at the same weight; check the label and expect a richer crumb.
  • A thick plant-based yoghurt is an untested texture variation and may add soya or nuts. It does not make the biscuits automatically dairy-free or vegan.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

What to cook next

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About this serving photograph

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