Warm a small skillet over medium heat. Add pine nuts and cook, shaking pan frequently, until nuts are just toasted, about 2 minutes. Transfer to a bowl to cool.
Place 1/3 cup yogurt in each of 4 dessert dishes. Swirl in 2 Tbsp. lemon curd. Sprinkle each portion with 1 1/2 tsp. pine nuts. Serve with shortbread cookies.
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