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Cream Cheese Icing
- 125 g butter softened
- 130 g icing sugar sifted
- 500 g plain cream cheese
- 2 tsp fresh lemon juice
Lemon Syrup
- 250 ml water
- 200 g sugar
- Juice and zest of 1 lemon
To Assemble
- 2 × 300 g ready-made Madeira loaf cakes cut into 1.5 cm thick rounds to fit in the jars
- 250 ml lemon curd
- Lemon peel and fresh mint for garnish
Prepare the icing
- Cream the butter and sugar together. Lightly whisk in the cream cheese, ensuring you do not overmix as the mixture can easily split. Mix in the lemon juice.
Make the lemon syrup
- Heat the water, sugar, lemon juice and zest together until the sugar has dissolved. Remove from the heat and allow to cool.
Assemble the jars
- Place a slice of cake in the bottom of each jar and sprinkle with lemon syrup.
- Add a layer of cream cheese icing.
- Add 2 tsp lemon curd.
- Repeat the process once more (cake, syrup, cream cheese). Do not add a second layer of lemon curd, as the dessert can become too acidic.
Finish and serve
- Garnish with lemon peel and fresh mint. Cover with lids. Serve cold or at room temperature.
