Ingredients
For the base:
150g/5½oz ground almonds
100g/3½oz plain flour, sifted
100g/3½oz golden caster sugar
150g/5½oz butter, slightly softened
1 unwaxed lemon, grated zest only

For the filing:
5 large free-range eggs, separated
325g/11½oz desiccated coconut
40g/1½oz butter, melted
300g/10½oz golden caster sugar

For the yoghurt cream:
1-2tbsp fresh lemon curd (preferably homemade)
200g pot natural yoghurt (runny not set variety)

Method
Method
1. Make the macaroon cake: Preheat the oven to 170C/325F/Gas 3. Grease a 24cm/9½in spring form cake tin with butter.
2. For the base, place almonds, flour and caster sugar in a food processor and combine.
3. Then add the butter and lemon zest and process briefly until the mixture looks as if you could bring it together in your hands. Place the mixture in the prepared cake tin and press it well into the base and a little way up the sides.
4. For the filing, beat together the egg yolks and coconut, then add the melted butter.
5. Whisk the egg whites until stiff, and then gradually beat in the sugar, a spoonful at a time. Beat until glossy. Gently fold this into the egg yolk and coconut mixture. Then spoon the filing into the cake base.
6. Bake in the preheated oven for about 1 hour or until the cake is lightly golden and just firm to the touch. Cool the cake on a wire rack before decanting it to a serving plate.
7. Make the Lemon Curd Yoghurt Cream: Mix the lemon curd with the yoghurt. Serve with the macaroon cakes.