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A mouthwatering Easter Lemon and White Chocolate Slice recipe taken from the Dairy Diary.

Ingredients

• Plain shortbread biscuits 200g (7oz)

• Desiccated coconut 50g (2oz)

• Butter 75g (3oz), melted

• Lemon curd 325g jar

• Cream cheese 300g (11oz)

• White cooking chocolate 100g bar, melted

Instructions

1. Line a 20cm (8in) square tin with baking paper. Break biscuits into the bowl of a food processor, add coconut and butter and whizz until crumbs stick together. Press mixture into the base of the tin. Chill for 10-15 minutes until firm.

2. Meanwhile, make the topping. Set aside 4 tablespoons of lemon curd. Put cheese, remaining curd and chocolate in a clean food processor and whizz until smooth. Spread topping over the biscuit base. Dot reserved curd over top and swirl with a skewer to create a marbled effect. Chill overnight to set.

3. Cut into 12 fingers to serve. It will keep for up to 4 days in the fridge.

Notes

This is a soft-set cheesecake. If you prefer a firmer cheesecake, add an extra 50g (2oz) white chocolate. Sprinkle with crushed mini eggs if you like.

Taken from the Around Britain Cookbook