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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)
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.