Lemon Cheesecake & Salted Lemon Curd Filled Easter Eggs

-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.