Preperation-
Take the cream cheese and mascarpone out of the fridge to allow them to come to room temp.
Zest the lemon by grating the rind into a small bowl. Slice a piece of lemon and set aside for decoration.
Juice the remaining lemon into a bowl.
Put the biscuits into a food bag and use a rolling pin to crush them into crumb
Add the crumb to a bowl
Add the melted butter to the bowl
Stir through till the crumb is coated in the butter
Line a cake tin with baking paper or you can grease with butter if you prefer and have a spring form tin.
Pour in the crumb and spread it out till it covers the base of the tin, press it down firmly using the bottom of the rolling pin or base of a glass
Pop it in the fridge to set for 1 hr
Meanwhile add the Mascarpone,cream cheese,lemon zest and 100g icing sugar-(leave the rest for dusting) to a bowl
Add the lemon juice and 3/4trs of the lemon curd to the bowl
Fold everything together and beat for 5-10 minutes till all the ingredients are combined and the mix is smooth and creamy looking
Take the biscuit base out of the fridge, spoon over the remaining lemon curd till you have a thin layer and top with the cream cheese mix
Smooth the top with a spatula or a flat knife and put in the fridge to set.
Let it set for 6-8 hrs or overnight if possible
Once set,remove from the fridge,lift out of the tin and peel off the baking paper
Dust with the remaining icing sugar and garnish with a slice of lemon
Serve immediately
Easy modifications-
Swap the lighter mascarpone for regular or use cream cheese instead.
Swap the ginger biscuits for digestive.
Use a food processor to save time and make it easier if you want.
