- To make the lemon curd: Zest and juice the lemons. Place the zest and juice into a heavy based saucepan. Add the eggs, caster sugar and butter.
- Place on a low heat, and cook, stirring all the while, until the mixture has thickened and become smooth.
- Place the lemon curd into a sterilised jar and keep in the fridge. You will need 1/4 cup of the lemon curd for the pudding cups.
- To make the pudding cups: Melt the butter, and stir in the biscuit crumbs and cinnamon. Divide the mixture between two serving cups and set aside.
- Whip the cream to soft peaks. Set aside.
- Beat together the cream cheese and icing sugar. Fold in the whipped cream and 1/4 cup lemon curd.
- Divide the mixture between the serving cups. If you are not serving straight away, cover with clingfilm and refrigerate.
- Just before serving, decorate the pudding cups with extra whipped cream, berries and lemon slices.
Makes 2
