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Ingredients
  • 2 x 250g pkts Arnott’s Lemon Crisp biscuits, plus extra, to serve
  • 75g butter, melted
  • 750g cream cheese, chopped, at room temperature
  • 250ml (1 cup) thickened cream, plus extra, whipped, to serve
  • 140g (⅔ cup) caster sugar
  • 140g (½ cup) lemon curd
  • 1 tbsp finely grated lemon rind
  • Yellow food colouring, to tint
  • 80ml (⅓ cup) boiling water
  • 1 tbsp gelatine powder
  • 125g white chocolate, melted, cooled slightly, plus extra, shaved, to serve
  • 2 tsp vanilla extract
Steps
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