• 125g Ginger nut biscuits
  • 25g Unsalted butter melted
  • 300g Cream cheese
  • 100g Total Greek yoghurt
  • 50g Icing sugar sifted
  • Zest of 2 limes
  • 100g Jubilee strawberries

For the lime curd

  • 1 Lime zest and juice
  • 50g Golden caster sugar
  • 25g Unsalted butter cut into cubes
  • 1 Egg lightly whisked
  • 1tbsp Jubilee strawberry jam


  • STEP 1

    Begin by making the lime curd. Place the lime zest and juice, sugar and butter into a large heatproof bowl over a pan of barely simmering water, making sure the base of the bowl is not in contact with the water, and stir every so often until the butter has completely melted. Add the eggs and whisk until combined. Continuing on a low heat, leave to cook for 8-10 minutes, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, and set aside to completely cool.

  • STEP 2

    Whizz the biscuits in a blender until they form crumbs, then add the melted butter and pulse again until combined. Divide between the jars, and press down firmly. Chill in the fridge for at least 30 minutes while preparing the filling.

  • STEP 3

    In a large bowl, mix together the cream cheese, Greek yoghurt, icing sugar and zest of 1 lime until smooth. Carefully fold the chopped strawberries and spoon the filling over the biscuit bases, tapping each jar firmly on the worktop to level the surface. Add a layer of the lime curd, then place a few sliced strawberries on top.

  • STEP 4

    In a pan, heat the jam then brush on top of the strawberries. Finish with lime zest. Refrigerate for an hour before serving.