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Place cream cheese, lemon zest, lemon juice and 2 tablespoons lemon curd in a medium bowl; stir with a spatula until smooth and creamy. Add yogurt; whisk until well combined and smooth. Transfer to a serving bowl; swirl in the remaining 2 tablespoons lemon curd. Serve with assorted fruit, if desired.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
To make ahead
Refrigerate in an airtight container for up to 3 days.
Recipe developed by Jasmine Smith
Article Categories:
Fruits
