Ingredients

Cookie crumb

• 2 packets scotch fingers (250g each)
• 140g unsalted butter, melted

Lemon aspen curd

• 150g unsalted butter, softened at room temperature
• 100g sugar
• 2 large eggs
• 2 large egg yolks
• 10 tbs lemon aspen juice (see notes)
• 1 tsp grated lemon zest

Method

1. Starting with the cookie cups, add the scotch fingers and melted butter to a blender and blend until it turns into a malleable crumb. Using a cupcake tray, separate the crumb into each section and mold the mixture, creating the cup. Make sure the base is a little thicker than the sides. Place the tray into the fridge for 30 minutes
2. In the meantime, add all the ingredients of the lemon aspen curd into a heatproof bowl and whisk until well combined. Fill a saucepan with water and bring to a simmer, then place the heatproof bowl over the saucepan and continue to whisk. Make sure the bottom of the bowl does not touch the water and that it doesn't get too hot otherwise it will curdle. Whisk for around 7-10 minutes until it thickens enough to coat a spoon
3. Once the mixture has thickened, take the bowl off the heat. Cover and place into the fridge to cool and thicken a little more, roughly around 30 minutes. After cooling, spoon the mixture into your cookie cups and place back in the fridge for another 30 minutes to an hour. To serve, slide a knife down the side of each cookie cup and the cups should pop out! Garnish with ground lemon myrtle

Note: This "juice" is actually infused water. To make it place 25g of frozen lemon aspen into 2 cups of water and boil, allowing the lemon aspen to break down and infuse. This should take roughly 20 minutes. Strain the water into a bowl and it's ready to use! It can be added to dishes for flavour or used to make a syrup.