Turn your world upside down and enjoy a lemony explosion with this zesty lemon curd topped with a handmade crunchy cookie crumble.
“it’s all about the curd”
I could never understand why the lemon curd I made at home always tasted fresher and zingier in comparison to the ones bought in my local grocery store. In reality, it was surprisingly simple. Lemon curd needs to be zest and juice of fresh lemons, real egg yolk, and no preservatives - the exact same recipe I use at home and for this cheesecake!
Julian x
✓ Handmade ✓ Vegetarian
SERVE chilled
To prepare each dessert from chilled:
Baked and ready to go. Remove the lid, peel back the foil and sprinkle the crunchy cookie crumb all over the top of your cake.
You’re good to go - sit back and enjoy!
Consume within one day after opening the lid.
To prepare each dessert from frozen:
Defrost the pot in a refrigerator for 5 hours. Remove the lid, peel back the foil and sprinkle the crunchy cookie crumb all over the top of your cake.
You’re good to go - sit back and enjoy!
Consume within one day after opening the lid.
Ingredients
Cream cheese [skim milk, cream, salt], sugar, cream, flour, egg, water, lemon juice, butter, lemon zest, cornstarch, salt, calcium carbonate, iron, niacin, thiamine.
Allergens
Contains Milk, Wheat, Wheat.
Nutrition
Serving Size: 1 Pot (95g)
Amount per serving:
Calories 320, Total Fat 20g (25% DV), Saturated Fat 12g (58% DV), Trans Fat 0g, Cholesterol 115mg (38% DV), Sodium 200mg (9% DV), Total Carbohydrate 32g (12% DV), Dietary Fiber 0g (0% DV), Total Sugars 24g, (Including 20g Added Sugars, 40% DV), Protein 4g, Vitamin D 1mcg (6% DV), Calcium 30mg (2% DV), Iron 1mg (6% DV), Potassium 45mg (0% DV).