Lavender and Lemon No-Bake Cheesecake Dessert Cups #ImprovCookingChallenge

Directions

1. 1
   Combine the crust ingredients and divide among four baking ramekins, pressing down lightly.
2. 2
   Whisk the egg in a measuring cup with the lemon juice and zest, and salt.
3. 3
   Melted the butter in the pan and whisk in sugar; pull from the heat and let cool down five minutes.
4. 4
   Whisk in the egg mixture and cook stirring constantly over low heat until mixture thickens.
5. 5
   Remove the curd from heat and stir in the vanilla.
6. 6
   Strain mixture through a sieve and allow to cool completely.
7. 7
   Place the cream cheese in a food processor with the powdered sugar and extract, pulsing until smooth.
8. 8
   Fold the lavender buds into the cheese.
9. 9
   Divide the cheese among the ramekins and even the tops.
10. 10
    Cover that with the cooled lemon curd and refrigerate for a couple hours to firm up.
11. 11
    Serve topped with whipped cream and a few lavender buds, maybe a sugared lemon slice.