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6x 17g hollow Easter Eggs, placed in the freezer so they are nice and hard
350g cream cheese, at room temperature
Ā¼ 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 āyolkā and sprinkle with Murray River Salt Flakes.
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