1/2 cup freshly squeezed lemon juice, strained
1 1/2 lemons, zested and finely chopped
2/3 cup granulated sugar
1/4 cup simple syrup
1 package Knox unflavored gelatin
1/4 cup cold water
1/4 cup plain Greek yogurt
1 1/3 cups heavy cream, whipped to a soft peak
4 prepared oatmeal scones
Combine gelatin and cold water until bloomed and melt. Set aside. In a heavy bottomed stainless steel pot bring to a boil the lemon juice, sugar, simple syrup and lemon zest. Remove from heat and add the gelatin. Cool down the mixture in a bowl in an ice water bath, stirring constantly until cool and syrupy. Whisk in the Greek yogurt and then fold in the whipped cream. Crumble the oatmeal scones and place on a small baking sheet. Roast in a 325-degree oven for about 15 minutes. Stirring every 5 minutes. Allow to cool.
Place some of the crumbs in individual glasses. Pipe some of the lemon yogurt filling on top. Allow to set and add more crumbs and repeat with the filling leaving about ½ inch of space at the top of the glass for the berries. Toss fresh berries with sugar and place on top Lemon Trifle.
Makes 10 servings.