Triple Citrus Breakfast Curd Cups

Triple Citrus Breakfast Curd Cups with yogurt, granola, and pistachio crunch 🍋🍊💚 These sunny breakfast cups turn lemon, orange, and lime curd into a make-ahead jar dessert-meets-breakfast: creamy yogurt, glossy citrus curd, crunchy granola, toasted pistachios, and a little honey on top. They feel bright enough for brunch but simple enough for weekday prep. Yield: 4 cups Time: 15 minutes prep, 8 minutes cooking, 1 hour chilling Ingredients 🛒 For the triple citrus curd: - 3 large eggs - 100 g caster sugar or fine granulated sugar - 120 ml mixed citrus juice: about 60 ml orange, 40 ml lemon, 20 ml lime - 1 tbsp mixed citrus zest - 75 g unsalted butter, diced - pinch of fine sea salt For the cups: - 300 g thick Greek yogurt or strained plain yogurt - 80 g crunchy granola - 40 g pistachios, roughly chopped - 2 tbsp honey, plus extra to serve - extra lemon, orange, or lime zest - small pinch of flaky salt, optional Method 👩‍🍳 1. Make the citrus base. Put the eggs, sugar, citrus juice, zest, and salt in a small saucepan. Whisk until smooth before turning on the heat so the eggs blend evenly. 2. Cook gently. Set the pan over low heat and stir constantly for 6-8 minutes. The curd is ready when it looks glossy, thickens slightly, and coats the back of a spoon. Do not let it boil hard, or the texture can turn grainy. 3. Finish the curd. Take the pan off the heat and whisk in the diced butter a few pieces at a time. Strain through a fine sieve if you want an extra-smooth finish. Chill for at least 1 hour, until cool and spoonable. 4. Prepare the toppings. Stir the yogurt until creamy. Toast the pistachios lightly if you want deeper flavor. Keep the granola dry until the last moment if you prefer a crisp layer. 5. Layer the jars. Spoon a little curd into each glass, add yogurt, then another ripple of curd. Finish with granola, pistachios, honey, citrus zest, and a tiny pinch of flaky salt if using. Texture cues ✨ - The curd should be glossy and softly set, not stiff like jelly. - Low heat is the secret: slow stirring gives a silky texture. - Add granola right before serving for maximum crunch. Serving and storage 🍽️ The curd keeps in a covered jar in the fridge for up to 4 days. Fully layered cups are best within 24 hours, especially if the granola is already added. For meal prep, store curd, yogurt, and granola separately, then layer in the morning. Save this one for a bright brunch tray or a citrusy make-ahead breakfast. 🌞