1. Mix Group 1 in a saucepan and bring to boil.
2. Dissolve Group 2 together and add to Group 1 whilst stirring.
3. Add Group 3 when boiling and continue to boil for 2 minutes.
4. Use as a lemon custard filling for small tarts, lemon meringue pies and as a lemon spread for Swiss
Cheesecake – Light Texture (Using Bakels Gourmet Cheesecake Mix)