2 tsp gelatine
1/4 cup boiling water
1 pkt Lattice biscuits
250g cream cheese
100g butter, softened
1/2 cup caster sugar
1/2 cup thickened cream
1 tbs lemon zest, finely grated
1/4 cup lemon juice
Combine gelatine and boiling water in a small bowl and whisk until gelatine has dissolved. Set aside to cool slightly.
Line a square cake tin with baking paper, leaving plenty of overhang. Place Lattice biscuits shiny side in a single layer in the base of the tin.
Using hand-held beaters or a stand mixer, beat cream cheese, butter, caster sugar and cream for 4 minutes until smooth and thick. Add lemon zest, juice and gelatine mixture, and beat for a further 4 minutes.
Spread cream cheese mixture over Lattice biscuits in tin in a smooth layer. Arrange more biscuits shiny side up on top. Refrigerate for 4 hours or overnight to set. Cut into squares to serve.