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Easter Lemon and White Chocolate Slice
Emily Davenport
12 servings
20 minutes
402
British
Baking, slices, no bake
A mouthwatering Easter Lemon and White Chocolate Slice recipe taken from the Dairy Diary 2021.
Find more Easter recipes in the Dairy Diary recipe collection.
Ingredients
- Plain shortbread biscuits 200g (7oz)
- Desiccated coconut 50g (2oz)
- Butter 75g (3oz), melted
- Lemon curd 325g jar
- Cream cheese 300g (11oz)
- White cooking chocolate 100g bar, melted
Directions
Line a 20cm (8in) square tin with baking paper.
Break biscuits into the bowl of a food processor, add coconut and butter and whizz until crumbs stick together. Press mixture into the base of the tin. Chill for 10-15 minutes until firm.
Meanwhile, make the topping. Set aside 4 tablespoons of lemon curd. Put cheese, remaining curd and chocolate in a clean food processor and whizz until smooth. Spread topping over the biscuit base.
Dot reserved curd over top and swirl with a skewer to create a marbled effect.
Chill overnight and cut into 12 fingers to serve. It will keep for up to 4 days in the fridge.