Easter Lemon and White Chocolate Slice
A mouthwatering Easter Lemon and White Chocolate Slice recipe taken from the Dairy Diary.
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
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 to set.
Cut into 12 fingers to serve. It will keep for up to 4 days in the fridge.