Dreamy Lemon Gingernut Slice Recipe your new favourite crowd pleaser
A little bit tarty, a little bit gingernutty, and a whole lotta yummy. Guaranteed to make every guest say ‘ooooooh’. Enjoy fun and food with your family and friends.
1 packet gingernut biscuits
80g Anchor Original Butter, melted
2 lemons, juice and zest (separated)
1 pack unflavored gelatin (about 10g or 2 tsp)
500g Anchor Cream Cheese
3/4 cup caster sugar
1 and 1/2 cups Natural Plain Unsweetened Yoghurt
Zest of 1 lemon
Edible flowers (optional)
- Blend gingernut biscuits until crushed. Add the melted butter and stir until combined. Press into a medium-sized slice tin, lined with baking paper. Refrigerate while you make the filling.
- In a small bowl, sprinkle gelatin evenly over lemon juice. Let it stand for one minute. Microwave on high for 20 to 30 seconds until hot and whisk until dissolved. Set aside to cool to room temperature.
- In a large bowl, beat the cream cheese and caster sugar until fluffy. Add the yoghurt and beat until combined. Add gelatin mixture and lemon zest, and beat until combined.
- Pour filling onto the crust, cover and refrigerate until set, at least six hours. Serve with extra lemon zest, fresh berries and edible flowers if you have them.
Create mini lemon tarts. Simply press the gingernut mix into the base and sides of mini muffin tins. Chill, then fill with the yoghurt cream cheese mix and leave until it sets.
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