lemon cheesecake & salted lemon curd easter eggs.

Hollow chocolate eggs filled with a creamy lemon cheesecake mousse and a spoonful of salted lemon curd for the yolk. An easy, no-bake Easter treat that always gets a reaction.

Dietary: Vegetarian, Gluten Free (check your chocolate eggs)
Prep Time: 15 minutes, plus 30 minutes chilling
Makes: 6 eggs

Ingredients:
6 x 17g hollow chocolate Easter eggs, frozen until very firm
350g cream cheese, at room temperature
1/4 cup white sugar
2 tablespoons icing sugar
2 tablespoons lemon juice
Zest of 1 lemon
2 tablespoons full fat sour cream
6 teaspoons store-bought lemon curd

To Serve:
Murray River Salt Pink Flakes

Method:
Beat the cream cheese on high speed until smooth and thick, then beat in the white sugar.
Reduce to medium speed and mix in the lemon juice, zest, icing sugar and sour cream.
Cover and refrigerate for about 30 minutes to firm up slightly.
Lay each frozen egg on its side on a wooden board and carefully cut or tap off the top.
Spoon the cheesecake filling into each egg.
Top with a teaspoon of lemon curd to look like a yolk and finish with a sprinkle of salt flakes.

Recipe developed for Murray River Salt.