This didn't look like much to be honest but certainly packed a flavor punch - a layer of mouth puckering Meyer lemon curd, a layer of crushed Graham crackers and a layer of gently whipped cream with a hint of rum. I had planned on topping these individual desserts with some chopped crystallized ginger but a teenager I know happened to have eaten it all and not mentioned it...We used cherries from the freezer instead.
The principle is easy and I have attached my Meyer lemon curd recipe below, which will make about a cup of deliciousness. Do with it what you want; this dessert is just one of many ways that you can use this.
1/2 cup Meyer lemon, lemon juice, or other citrus juice (though in that case reduce the amount of sugar that you use)
2 tsps grated zest
4 beaten egg yolks (save the whites and make meringues, which you can eat with the curd)
1/4 cup granulated sugar
3 Tbsps unsalted butter, cubed
Place all the ingredients in a saucepan and cook over low heat, stirring constantly (so that the eggs don't scramble), until the butter has completely melted and the mixture has thickened enough that the whisk leaves trails in the curd, about 5 -7 minutes.
Spoon into a bowl, cover well and refrigerate until needed.
Inspiration recipe, here.