Lemon and PHILLY

Lemon and PHILLY
20 Mins
Prep time
35 Mins
Cooking time
Serves 8

What you need

  • 1 1/4 cup icing sugar
  • 1/3 cup plain flour
  • 100g almond meal
  • grated rind of 1 lemon
  • 125g unsalted butter, melted
  • 4 egg whites
  • cup icing sugar, extra, for dusting
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 cup icing sugar
  • rind and juice of 1 lemon

How to make it

  1. SIFT the icing sugar and flour into a large bowl. Stir in the almond meal, lemon rind, and melted butter.
  2. BEAT the egg whites with an electric mixer until stiff peaks form. Gently fold beaten egg whites into cake batter. Spoon into 1/2 cup (125ml) capacity friand or muffin tins and bake at 180°C for 15-20 minutes or until golden. Leave friands to rest in the pan for 5 minutes before turning them out onto a cake rack to cool.
  3. SLICE tops of friands not quite through and lift the lid. Spoon tablespoons of filling into the cut and press lid down lightly. Dust with icing sugar and serve.


  1. COMBINE the PHILLY, icing sugar, lemon rind and juice until smooth.