1 x pkt Marie biscuits crumbled (or any other suitable biscuit) in a bag with a rolling pin
3 tbsp melted butter.
Mix together butter and biscuits and line a 23 cm pie dish. Set aside
Make up 1 x 80 g packet lemon flavoured jelly with 1 cup boiling water, stir and set aside to cool completely
In a bowl add 1 cup whipping cream, 1x 250 g tub medium fat cream cheese, 1 tin condensed milk and beat until smooth, add cold jelly and pour over biscuit base and leave to set in fridge for 2 hours then make the lemon curd topping, spread over the top of filling and set further until it firms up. Keep in the fridge.
Lemon Curd Topping
3 large eggs
3/4 cup castor sugar
1/3 cup fresh lemon juice
4 tablespoons butter, room temperature
1 tablespoon lemon zest
In a bowl over a pot of simmering water add eggs, sugar and lemon juice and continually whisk for about 10 minutes until mixture is blended and starts to thicken.
Remove from heat and pour mixture through a fine strainer in case there are any lumps. Cube butter into small pieces and whisk through until the butter melts and then add the lemon zest.
Cover in cling wrap so a skin does not form.
Allow to cool before spreading over your filling. Decorate with fresh fruit or whipped cream.
Recipe : Internet
Prepared, tried and tested by: Gail Haselsteiner