Blackberry sorbet
This recipe is made without cooking the blackberries to keep their vibrant colour and flavour intact – the result is a zingy, tart sorbet that will really refresh your palate this summer
Lemon cream cheese pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 325g puff pastry sheet(we used Dorset pastry)
- 500g soft cheese
- 2 lemonszested and 1 juiced
- 7 tbsp caster sugar
- 2 tbsp unsalted buttermelted
Nutrition:
- kcal554
- fat38.6g
- saturates22.7g
- carbs43.2g
- sugars26.6g
- fibre1.7g
- protein7.5g
- salt1.1g
Method
step 1
Cut the puff pastry in half and use it to line the base of a 24 x 19cm tin – you can gently roll out the pastry if you need to make it larger. Prick the base all over with a fork. Bake for 15 mins in an oven heated to 220C/200C fan/gas 7. When the pastry base is baked, press it down carefully to release any air, then cool.
step 2
Meanwhile, mix the soft cheese with the zest and juice of 1 lemon and 5 tbsp of the caster sugar until smooth. Let it stand for 5 mins – the acid in the lemon will thicken the cheese slightly.
step 3
Scoop the soft cheese filling over the cooled pastry base and spread it to the edges. Top with the other pastry half and tuck in the edges to enclose the filling. Brush the top with the melted butter.
step 4
Mix the zest of 1 lemon with the remaining 2 tbsp of caster sugar, and sprinkle this over the top.
step 5
Bake for 30 mins, then leave to cool and chill until cold. Cut into six squares or 12 fingers. Will keep chilled for a week.
