br>Add the vanilla and lemon oil and beat until well
ntil 1/8 inch thick. Using a 2 3/4 inch
serve it.
For lemon curd: Whisk first 4 ingredients
ches.
TO PREPARE THE LEMON CURD: Beat the egg yolks with
To make lemon curd: Whisk together lemon juice, egg yolks and sugar
n bowl of electric mixer. Using whisk attachment, whip until egg
ix the cake mix, water, lemon curd, oil and eggs in a
stand mixer, beat butter, lemon zest and sugar until light
Line a 6-cup muffin pan with paper liners. Place 1 graham cracker in base of each paper liner, cutting to fit.
Beat cream cheese and sugar until smooth. Add sour cream, coconut cream, lemon zest, lemon juice and coconut. Beat until combined. Mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Fold back into main mixture. Distribute between paper liners and chill for 4 hours, or until firm.
To finish, spread 2 tsp lemon curd over each cheesecake. Serve topped with passion fruit pulp.
erries, combine berries, granulated sugar, lemon zest and juice. Set aside
ogether the milk, egg, butter, lemon curd and vanilla essence.
Mix
br>In a large bowl, using an electric mixer on med
he cake with half the lemon curd.
Beat the cream in
beat cream cheese, sugar and lemon peel in a large bowl
Preheat oven to 325\u00b0F. Lightly coat a 7 inch springform pan with oil.
Beat cream cheese, ricotta, lemon curd, honey, egg yolks and lemon zest together. Whip egg whites to soft peaks then fold into cheese mixture. Transfer to prepared pan and bake for 35-40 mins, until golden and just set in the center. Turn off oven and allow cheesecake to cool with door ajar. Chill for at least 3 hours.
Serve with blueberries and yogurt.
Sift flour, baking soda and sugar into a medium bowl; stir in lemon peel. Make a well in center. Gradually whisk in combined milk and egg.
Heat a large skillet on medium heat. Add 1/2 tbsp of the butter; swirl around pan to coat. Drop tablespoons of batter into pan, allowing room for spreading. Cook until browned both sides. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
Serve pancakes with whipped cream and lemon curd.
he oven to 400\u00b0F Using a pastry brush, coat the
Arrange sponge cake on serving dish.
Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
Fill cakes with curd sauce.
Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.
ut clean.
To prepare lemon curd, combine 1/3 cup sugar
ontainer).
For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel