I know it hasn’t been that long since I shared my sister’s limoncello macerated fruit salad with a lemon curd and yogurt sauce, but, thinking on it, I really do think the sauce deserves a post all on its own.
So, thanks to my sister, for serving it to us on our last visit East, and thanks to the barefoot contessa for the recipes.
By the way, this sauce would be just the thing over granola, too, so don’t go thinking you can only use it on fruit.
•7 oz Greek yogurt
•1/3 cup lemon curd
•1 tbsp honey
•1/4 tsp vanilla
The preparation couldn’t be simpler; just dump the ingredients in a bowl and whisk together.
Store in a covered jar in the fridge and use as you will.
Just as a thought, I would not say no to spooning a bit over some limoncello macerated fruit that’s been spooned over a slice of almond pound cake.
But, you do what you want…