Ingredients
5 large free-range eggs, at room temperature
2 cups (2 x 300g tubs) light sour cream, at room temperature
4 x 250g (4 x 8-ounce) packets light cream cheese, at room temperature
100g/8 tablespoons unsalted butter, room temperature
scant 3/4-cup raw caster sugar
2 tablespoons maize cornflour or cornstarch
1.5 teaspoons vanilla extract
Juice of half a lemon
2 heaped teaspoons finely chopped/grated lemon zest
Preparation
