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Lemon lush squares recipe
Lemon lush squares recipe
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Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
21 minutes
Indulgent lemon cheesecake squares with a tangy topping and creamy layers. Chill for 10 hours for perfect texture. Top with whipped cream and lemon rind before serving. Delicious make-ahead dessert.
Ingredients:
  • 12 Scotch Finger biscuits
  • 300ml thickened cream
  • Finely grated lemon rind, to serve (optional)
  • 6.00 gm gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 110g (1/2 cup) caster sugar
  • 42.00 gm fresh lemon juice
  • 85g pkt lemon jelly crystals
  • 250ml water
  • 200ml vanilla custard
Instructions:
  • Prepare the slice pan by greasing a 16 x 26cm pan and lining it with baking paper, leaving excess paper on the sides. Arrange the biscuits in two rows along the base of the pan.
  • For the cheesecake layer, start by placing 2 tbsp of water in a small microwave-safe bowl. Sprinkle the gelatine over the water and allow it to soften for 2-3 minutes. Microwave for 20 seconds until warm, then whisk with a fork until the gelatine dissolves. Let it cool slightly.
  • In a large bowl, use electric beaters to blend the cream cheese and sugar until smooth. Mix in the lemon juice, then the gelatine mixture, until fully combined. Carefully spread the cheese mixture over the biscuit base without disturbing the biscuits. Refrigerate for 4 hours or until firm.
  • For the lemon layer, first combine jelly crystals in a heatproof bowl. Pour boiling water over and stir until dissolved. Mix in custard until smooth. Pour over the cheesecake layer (pan will be full) and chill for at least 6 hours or overnight.
  • Glide a knife along both short ends of the slice pan to loosen the edges. Carefully use parchment paper to lift the slice out of the pan. Cut the slice in half lengthwise, then into quarters crosswise to create 8 pieces. Whip the cream until soft peaks form and spoon it onto each slice. Sprinkle lightly with grated lemon rind, if desired.

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