A delicious, no-bake cream cheese based mousse with a hint of lemon flavour thanks to the tantalising combination of lemon curd and Tennis® Lemon flavoured biscuit cups! An easy, but elegant dessert that is ready in under half an hour!

Makes 8.


200 g Tennis® Lemon Flavoured biscuits

100 g butter, melted

125 g cream cheese

50 g icing sugar

80 ml lemon curd

250 ml cream, whipped

Fresh berries to serve (optional)


  1. Break the Tennis® Lemon Flavoured biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  2. Lightly grease 8 holes of a standard 12-hole muffin tin.
  3. Cut strips of non-stick baking paper no wider than the base width of each hole.
  4. Line each of the muffin cups with this strip, which will act as a sling to lift out the biscuit cups out later.
  5. Scoop about 1/4 cup of biscuit crumbs into each muffin cup and carefully press down and along the edges to compact and make a cup shape.
  6. Place the cups in the freezer for 15 minutes to firm up.
  7. Using an electric mixer whip the cream to soft peak stage then remove from the bowl and set aside.
  8. Using the same bowl and whisk, beat the cream cheese, lemon curd and icing sugar until well blended and fluffy.
  9. Add the whipped cream and gently mix this through.
  10. Empty this mix into a piping bag and generously fill the biscuit cups.
  11. Set aside in the fridge until firm. Decorate with fresh blueberries.





These Lemon & Coconut Meringue Squares have to be on your baking list today, this weekend, and forever! Super delicious and easy-to-make, this dessert is bursting with the fresh taste of lemons, thanks to the Tennis® Lemon flavoured biscuit base, which perfectly complements the lemon curd!

Makes 9 big squares.


1 x 200 g packet of Tennis® Lemon Flavoured biscuits

100 g butter, melted

1 cup lemon curd

½ cup desiccated coconut

2 tablespoon flour

Italian meringue

2 egg whites

3 tablespoon water

160 ml (2/3) cup caster sugar


  1. Pre heat the oven to 180 C
  2. Line a 20cm x 20cm square baking pan with baking paper.
  3. Break the Tennis® Lemon Flavoured biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  4. Spread the crumb mixture across the base of the tin and lightly press to compact. Mix the lemon curd, coconut and flour until well combined. Spread this over the biscuit base and bake for 20 minutes until starting to go golden. Remove and chill completely (it does not have to be totally firm)
  5. To make the Italian meringue, whisk the egg whites with an electric stand mixer until soft peak stage. Slowly add half the sugar one tablespoon at a time and beat until glossy.
  6. Heat the water, remaining sugar in a small pot and bring to the boil. Make sure all the sugar has dissolved and the syrup is bubbling. Pour this hot syrup into the meringue mixture while the beater is still running in a slow steady stream. Continue to beat the meringue for a further 3 – 4 minutes.
  7. Pile the meringue onto the cooled lemon bars and singe the edges with a blowtorch to brown (optional).





Previously a medieval drink, the posset has made a comeback in culinary circles as a modern and easy-to-make dessert! Pair this pudding with a Tennis® Lemon biscuit base for a citrusy dessert with a marvellously plush texture that comes together as if by magic from nothing than a few quality, real ingredients!

Makes 6.


100 g Tennis® Lemon Flavour Biscuits

50 g butter, melted


60 ml whipping or double cream150 g sugar

Juice of 2 – 3 lemons

Whipped cream and fresh raspberries to serve (optional)


  1. Break theTennis® Lemon Flavour biscuits into crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  2. Divide these amongst 6 medium sized ramekins or small glass containers and lightly press the crumbs down to compact. Place this in the freezer to firm up (if the containers are freezer-proof)
  3. Pour the cream into a small pot and add the sugar. Slowly bring this to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
  4. Remove the pan from the heat and pour in the juice of 2 lemons, stirring the mixture all the time. It should start to thicken instantly. Add a little more lemon juice if you think it needs it.
  5. Allow the mixture to cool for about 5 minutes, and then pour into the chilled ramekins. Cover these with cling film and place in the fridge for at least 3 hours or overnight.
  6. Decorate and serve with a dollop or swirl of whipped cream.