Ingredients • 8 good-quality round butter shortbread biscuits • grated zest and juice of 1 small lemon • 3 tbsp lemon curd • 250g low-fat cream cheese, chilled • 4 tsp icing sugar • 8 strawberries, hulled and sliced Method 1. Prepare the bases: Put the shortbread biscuits on a board. Brush the tops generously with some of the lemon juice, then spread them with about half the lemon curd, keeping it in the centre of the biscuits. 2. Mix the cheese topping: Stir the remaining lemon juice and the zest into the cream cheese together with the icing sugar. Divide the cheese mixture among the biscuits, piling it on with a teaspoon. 3. Add the topping: Spread the remaining lemon curd over the tops of the cheesecakes – there should be just enough to cover the centres thinly. You could also top each cheesecake with a sliced strawberry to make it really special.