1. Line a baking tray with greaseproof paper.
2. Spoon a third to a half a teaspoon blobs onto the tray until you have a total of about 12-15. Place in the freezer for about half an hour. The curd doesn’t need to be frozen but hard enough to not be sticky and easy to handle for the next step.
3. Crush your biscuits then stir through the vegan cream cheese and lemon zest until all the biscuit crumbs are fully covered in the cream cheese mix. The biscuits can be a crumb or still have some chunks, I prefer the texture with a few chunkier bits mixed in.
4. When the lemon curd is ready, remove from the freezer, then take roughly a tablespoon of the cream cheese mix and wrap it around the curd, rolling it in your hands to create a smooth ball. Place the balls back on the lined tray.
5. Return to the freezer for at least an hour.
6. Melt your vegan white chocolate, then roll each ball in your chocolate, carefully covering the entire ball. When all balls are covered in chocolate, sprinkle over the lemon zest, then place in the fridge or freezer to set. If you place them in the freezer, do so for no more than half an hour before returning to the fridge. They need to be chilled, not frozen when served.

Serve and enjoy!