March 30, 2026

Brunch Grazing Board

Serves:

Cooking Time:

Prep Only

Ingredients:

Cheesecake dip:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml cream
80 ml castor sugar
5 ml vanilla extract, Grated zest of 1 small lemon
2 Chocolate eggs (hollow & medium in size, halved lengthwise)
60 ml lemon curd (recipe below) or 60 ml vanilla yoghurt mixed with a few drops of yellow food colouring

Lemon curd:
45 ml castor sugar
45 ml freshly squeezed lemon juice
20 g unsalted butter
1 extra large egg yolk(s)

To finish:Hot cross buns
speckled eggs
Easter eggs
Lindt chocolate balls
Lindt Easter bunnies
meringues
biscuits
coconut ice
vanilla wafers & straws
strawberries
raspberries
gooseberries
granadillas & grapes

Method

Cheesecake dip:

Beat the cream cheese, cream, sugar, vanilla and lemon zest together. Add a bit of milk if it is too thick.
Spoon into the Easter egg halves. Spoon lemon curd (recipe below) or coloured vanilla yoghurt into the center to resemble an egg yolk.

Lemon curd:

Combine castor sugar, lemon juice and butter in a small saucepan. Stir over medium heat until sugar has melted. Remove from the heat and set aside.
Beat the egg yolk and while beating, add small amounts of the warm mixture to the egg yolk. Pour back into saucepan and stir continuously over low heat until mixture starts to thicken. It should cover the back of a spoon when ready.
Don’t boil the mixture. Cool before use.

To finish:

Place the filled eggs on a large wooden serving board. Arrange toasted Hot Cross buns, spread with LANCEWOOD® Mascarpone and drizzled with honey on the board.
Add your favourite sweet and fruit treats like speckled eggs, Easter eggs, Lindt chocolate balls, Lindt Easter bunnies, meringues, Easter biscuits, coconut ice, vanilla wafers and straws, strawberries, raspberries, gooseberries, granadillas and grapes to create a showstopping brunch board.