Lemon Torcik

• This is such an easy way to make the lemon and cheese mixture.
• It is adapted from a recipe on a tin of condensed milk.
• The bottom layer is made from a biscuit base – I have made a chocolate one.
• You can adapt this base using different biscuits or omitting the chocolate.* see footnote photos
• I used a little chocolate to decorate the top and this was enough for me.
• You could add fruit and syrups or many other options.

Ingredients – Biscuit Base

• 150g of Petit Beurre(morning coffee or similar) biscuits
• 75g of butter
• 50g – 75g of dark chocolate

Method

• Grease a spring-form or loose bottomed tin with melted butter. (Use a 20cm or 22cm diameter tin).
  
• Crush the biscuits in a bowl.
• Melt the butter in a pan over a low heat then add the chocolate and let it melt.
• Add the butter & chocolate mix to the biscuits and mix them all together.
• Press the mixture into the base of the tin and leave it to cool completely.
• Once cool you can put it in the tin and into the fridge for several hours.
• You can leave this overnight if you wish.

Ingredients – Lemon Cheese

• 300g of yoghurt cheese or cream cheese
• 1 tin of condensed milk (397g weight).
• Juice and fine grated rind of 2 large lemons
• *
• Chocolate flake or grated chocolate to decorate.
• Lemon rind strands from 1 lemon to decorate.

Method

• If using your own yoghurt cheese, a good idea is to leave it overnight in a large sieve over a bowl to get rid of excess whey.
• Put the yoghurt cheese, the condensed milk, the juice and rind of the lemons in a big bowl.
• Whisk the contents together.
• Spoon the mixture over the base and smooth the top.
• Leave in the fridge for several hours or overnight.
• *
• Put long strands of lemon rind in around a tablespoon of granulated sugar.
• Leave for around an hour.
• *
• Take great care when removing the torcik out of the tin.
• Use a long thin spatula to ease the edge.
• Use a tin to place the cake tin on, to move it apart from the base.
• *
• Decorate the edges and the centre with chocolate flake and lemon rind.

Served on tea plates by Greenway Hostess by John Russell –  1960-1979

*The following photos are from a version made  without the chocolate in the base and a fluted loose bottomed tin was used.

• Served on Royal Doulton – Counterpoint tea-plates 1973 – 1987
• Portmeirion Crazy Daisy cake forks by Sophie Conran from 2009.