Blueberry Cheesecake and Lemon Posset Filled Lemons

Top tip

When choosing your lemons, search for larger lemons that have more pointed ends and thicker rinds: they tend to look better when halved and hallowed out. When serving, there is no need to provide a plate, simply arrange them on a sharing board with teaspoons and let everyone help themselves! Not only does this look beautiful, it also saves on the washing up; win-win. 

Method:

1. Half the lemons length ways and hallow them out, reserving the flesh and juice
2. In one bowl ,mix the soft cheese with the caster sugar and jam (this becomes your blueberry cheesecake mix)
3. In another bowl, whip the double cream until thick but not quite spreadable – you want it to be a thick pour. 
4. To the double cream add the lemon curd and some of the lemon juice. This can be done to taste, you’ll want it to be tart to cut through the cream and sugar, but not too tart that it makes you squirm. Once the juice has been added you will need to whip it again. This time you want to take it to an ‘almost’ spreadable texture. It should be a thick dollop like consistency, not pourable, but not quite a thick spread (this is your lemon posset mix)
5. Using a spoon, fill half the lemon skins with the blueberry cheese cake mix and then with a completely clean spoon, fill the remaining lemon skin with the lemon posset mix. 
6. Place in the fridge for at least 12 hours but preferably overnight, loosely covering with cling film so that they don’t absorb any fridge smells.
7. The next day, chilled and set, they’re ready to enjoy!