Lemon curd
100 ml freshly squeezed lemon juice
1 egg yolk
1 egg
210 g Dansukker Jam Sugar
80 g butter

Nut crumble
30 g almonds
30 g hazelnuts
50 g butter
10 g coconut
30 g Dansukker Granulated Sugar
20 g Dansukker Light Syrup
60 g plain flour 
1 pinch of salt

Passion fruit cheesecake mixture
200 ml whipping cream
200 g cream cheese
60 g Dansukker Icing Sugar
30 ml fresh passion fruit juice

Decoration
Lemon balm

Start with the lemon curd to give it time to rest. Squeeze the lemons. Combine the egg yolk, egg, jam sugar and lemon juice in a thick-bottomed saucepan. Simmer for 3 minutes until the mixture starts to thicken. Continue whisking throughout.

Add the butter a little at a time, whisking constantly. Take the saucepan off the heat and strain the lemon curd. Pour into a warm, thoroughly cleaned jar. Store in the refrigerator.

Next, make the nut crumble. Set the oven to 175°C, using the fan setting.

Chop the nuts and work all the ingredients together to make a crumbly dough. Sprinkle the crumble onto a baking sheet lined with parchment paper and bake at the centre of the oven for about 10 minutes, until golden brown.

Prepare the passion fruit cheesecake mixture. Combine the cream, cream cheese and icing sugar in a bowl and whisk to make a firm paste. Fold in the passion fruit juice and whisk a little more. Put the cheesecake mixture into a piping bag and refrigerate for 1 hour.

Assemble the dessert. Put the lemon curd into a piping bag with a small nozzle. Pipe swirls of cheesecake mixture into 6 glasses and pipe swirls of lemon curd around the cheesecake. Sprinkle with the nut crumble and decorate with lemon balm.