Warm lemon juice and honey until disolved.

Whisk egg yolks in a bowl.

Slowly pour lemon juice mixture on the egg yolks. Don't stop whisking the yolks while you pour the liquid.

Bring mixture back to heat and stir in arrowroot powder. Whisk until dissolved.

Bring mixture to a boil until it thickens. Remove from heat and add butter cut into small pieces. Whisk to disolve.

Let curd cool. It will thicken even more.

Soak dates in water for 5-10 minutes.

Add dates (without the water) to a food processor and pulse until blended. Stir in almonds and pulse until broken down. Stir in cereal flakes and pulse until mixed. Stir in melted coconut oil and pulse once more.

Press crust into a 9x13 pan lined with parchment paper. Set aside.

Soak gelatine sheets in cold water for 5-10 minutes.

Blend cottage cheese until smooth.

Stir in greek yogurt, lemon juice and zest and honey and whisk until combined. DO NOT USE A BLENDER OR FOOD PROCESSOR FOR THIS.

Dissolve gelatin in 2 tbsp. boiling water and add it to the cottage cheese mixture. MAKE SURE YOU COMBINE BOTH REALLY WELL TO AVOID LUMPS.

Pour mixture into prepared pan and let it chill for at least 5-6 hours (overnight is best!)

Once it has set, top with lemon curd and extra fruit if desired.