280g jar lemon butter (lemon curd)
8 round crunchy cookie (In OZ, I used Butternut Snaps)
- Line 8 holes of a muffin tray with paper muffin shells and place a Buttersnap cookie flat side up in each.
- Using an electric mixer, beat cheese until creamy, then add all the lemon butter, mixing until nice and creamy.
- Spoon mixture onto biscuits and freeze for 2 to 3 hours or until firm. 5 minutes before serving, remove paper and sit. Serve garnished with fresh seasonal fruit.
Add berries, nutella, whatever flavour you like.