Strawberry Macaroons with Lemon Curd Philly

  • Ingredients for 25
  • 2 Large Lemons (zest and juice of)
  • 2 Large Eggs
  • 175 g Caster Sugar
  • 115 g Butter
  • 1 dessert spoon Corn Flour
  • 200 g Philadelphia Original
  • 30 Strawberry Macaroon Cases

1. Whisk the eggs in a small saucepan, add the lemon juice, zest, sugar, butter and corn flour. Allow to simmer while constantly whisking for 8-10 minutes until the mixture thickens. Don't allow it to boil. 2. Once the mixture is thick, turn off the heat and allow to cool completely before folding into the Philly. 3. Pour into a piping bag and pipe onto the bottom case of the macaroons, sandwich with the top and serve.