Thursday, 29 June 2017


250 grams cream cheese, room  temp
1/2 cup icing sugar
finely grated rind 2 medium lemons

6 tablespoons lemon curd

6 tortillas

2 tablespoons butter, melted

extra sugar

make the sauce first...recipe below.

using an electric mixer, beat the cheese until smooth.  beat in the rind and the icing sugar.

spread the lemon curd across half of each tortilla, not quite to the edge.

spread the cheese mix evenly over the lemon curd.

fold the tortillas in half, covering the cheese mix.

heat a sandwich press or frypan on medium/low heat.

brush the top of the tortilla with butter and cook butter side down in the frypan, until golden brown.

brush what is now the top of the tortilla with butter and flip over to cook until golden brown.

sprinkle with sugar.

IF USING A SANDWICH PRESS...butter both sides at the same time and cook until golden on top.

serve with whipped cream  and lemon sauce.


1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup cold water
1/2 cup boiling water
2 tablespoons butter, soft
2 tablespoons lemon juice

in a microwave safe jug, place the cornflour, sugar and cold
water. stir until cornflour is dissolved.

stir in the boiling water.

place jug in microwave and cook in 20 increments until
boiling and clear.  stir frequently.

stir in the lemon juice and butter until butter is well

place back in microwave and cook until just boiling again.

remove and put aside.

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