Ingredients
Base:
250g plain biscuits
100g butter, melted
Topping:
250g thickened cream
250g cream cheese, softened
2 tbsp caster sugar
2 tbsp lemon juice
1/2 cup lemon curd
Instructions
- Line the base of a 20cm square tin with baking paper.
- Add biscuits to a food processor and blitz to a fine crumb.
- Pour in the melted butter and blitz again until combined.
- Press the mixture firmly into the lined tin and refrigerate while preparing the topping.
- In a stand mixer, whisk the thickened cream on high for about 1 minute until fluffy.
- Add cream cheese, caster sugar, lemon juice, and half of the lemon curd. Whisk on high until smooth, scraping the bowl as needed.
- Pour the topping over the chilled base and spread evenly.
- Dollop the remaining lemon curd over the surface and swirl gently with a spoon.
- Refrigerate overnight (or at least 4 hours) to set completely.
- Remove from the tin, peel away baking paper, and place on a serving plate.
- Slice into 16 pieces, wiping the knife between cuts.
Notes
Add lemon zest for extra brightness.
Swirl in raspberry or passionfruit curd for variation.
Add desiccated coconut to the base for a tropical twist.
Use softened cream cheese to avoid lumps.
Thickened cream sets better than regular cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
