Apricot and Curd Cheese Cream

Beat the curd cheese (200 g) with the powdered sugar until smooth. Add the lemon juice (1/2 tbsp) and the grated lemon zest (1/2 tsp). Stir well. Cut the apricots (1/2 kg) into halves and remove the stones. Put some of the curd cheese cream into glasses or bowls. Arrange the apricot halves on top, and pipe some of the same cream into the middle of each. Optionally, decorate with crushed walnuts.

For 4 servings.