PERFECT PUDDINGS

Delight guests at your next gathering with seasonal sweet treats from food writer Jane Dunn

- Jane Dunn

3 SUMMER DESSERTS

Lemon curd cheesecakes

SERVES 4 PREP 20 mins plus at least 1 hr 10 mins chilling NO COOK EASY V

100g digestive biscuits

50g unsalted butter, melted

For the filling

250g lemon curd

300ml double cream

100g full-fat soft cheese

For the decoration

75ml double cream

1 tbsp icing sugar

lemon slices, to garnish

1 Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and mix with the melted butter, then divide between four coupe or dessert glasses, pressing the biscuit mixture into the base of the glasses slightly. Chill for 10 mins.

2 Spoon about 25g lemon curd over each of the chilled biscuit bases. Mix the remaining lemon curd with the double cream and soft cheese, whisking until smooth. Divide the lemon filling evenly between the glasses, then chill for at least 1 hr or overnight.

3 For the topping, beat the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon the whipped cream into a piping bag and pipe a swirl of cream over each cheesecake (or spoon a dollop over each if you don’t have a piping bag). Decorate each cheesecake with a slice of lemon before serving. Will keep chilled for up to a day.

PER SERVING 923 kcals • fat 75g • saturates 45g • carbs 56g • sugars 41g • fibre 1g • protein 5g • salt 0.7g