Monday, November 24, 2008

lemon cream cheese slice

this recipe come from the australian women's weekly's simple slices cookbook. this is a handy little A5 sized book which seems to contain alot of the favourites from over the years.

2x150g packets coconut macaroons, crushed
140g butter, melted
2 tablespoons honey

3 teaspoons gelatine
1/4 cup (60ml) water
500g packaged cream cheese softened, chopped
280g jar lemon butter
1/2 cup (125ml) sour cream

grease 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edge of pan.
combine macaroons, butter and honey in medium bowl; mix well. press into prepared pan, roughen surface using a fork. pour filling over macaroon base; refrigarate until firm.

sprinkle gelatine over water in cup. stand in small pan of simmering water, stir until dissolved. beat cheese in medium bowl with electric mixer until smooth. add gelatine mixture and remaining ingrediants, beat until smooth.

makes about 10

tip this recipe can be made three days ahead and kept, covered, in the refrigerator.

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