6x 17g hollow Easter Eggs, placed in the freezer so they are nice and hard
350g cream cheese, at room temperature
¼ cup white sugar
2 tablespoons soft icing sugar
2 tablespoons lemon juice
Zest from 1 lemon
2 tablespoons full sour cream
6 teaspoons store bought Lemon Curd
To serve
Murray River Salt Pink Flakes
-In a large mixing bowl, whip the cream cheese on a high setting until it is smooth and thick.
-Add the white sugar and whip the sugar on a high setting into the cream cheese.
-Reduce the speed to a medium setting and whip in the lemon juice, zest, icing sugar and sour cream.
-Cover the bowl with cling wrap and place into the fridge for 30 minutes to thicken slightly.
-Remove the bowl from the fridge.
-Unwrap an egg and lay it horizontal on a secure wooden board. Using a sharp knife, gently cut / knock the top of the egg off.
-Fill the egg with the cream cheese filling.
-Dollop a teaspoon of lemon curd onto the top of the egg to resemble a “yolk” and sprinkle with Murray River Salt Flakes.
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
