This recipe is really easy to do and quick. Not really an autumn/winter pud but I had lemons in the fridge doing nothing so I thought Id put them to good use
for the base
75g butter melted plus extra to grease
175g digestive biscuits
For the filling
Finely grated zest od two lemons and the juice as well
one tablespoon of powdered gelatine
225g soft cream cheese
150ml creme fraiche
4 tablespoons of honey
2 egg whites
grease a 8 inch cake tin
Crush the biscuits using a food processor and mix with the melted butter. Tip in to cake tin and level off.
Make up the juice of lemons to 150ml with water, sprinkle on the gelatine and leave to soften for three minutes. Stand the bowl over a pan of simmering water until the gelatine has dissolved. Leave to cool slighty
Beat the soft cheese, creme fraiche and honey together in a bowl the stir in the lemon zest and dissolved gelatine.
whisk the egg whites until stiff then fold into the cheese mixture and spoon into the cake tin.
Chill for 4 hour or even better over night……..yum