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Zone Fresh’s Finest


4 Pack


Pack of Four fresh lemons. $0.75 Each
The aromatic tang of lemon is truly a versatile, if not essential, flavour for any time of the day and for any cuisine. Squeezed into a rough mash of avocado, reduced fat feta cheese and mint or splashed onto pancakes with a sprinkle of sugar, lemons add a zing to breakfast. Lemon juice lifts the flavour of seafood and salad at lunchtime.

Prep Time  1 Hour Baking Serves 12 People

Are you a lover of lemon?

This zesty Lemon Cheesecake is a creamy, smooth and versatile dish perfect for any occasion. You won’t have any leftovers from this lemon-forward dessert. Finish with candied lemons to make this dish your own. You can never go wrong with a Lemon Cheesecake!


  • For Cake:
  • 250g digestive biscuits
  • 150g butter
  • 500g cream cheese, leave at room temperature to soften
  • Lemon zest to taste, approx 1 tbsp
  • 3 eggs
  • 50 ml of fresh Lemon juice, approx 1/4 cup
  • Double cream to serve
  • Candied Lemons:
  • 1 cup water
  • 1 cup caster sugar
  • 2 tbsp of Lemon juice
  • 2 large Lemons, thinly slice


For Cake:

– Preheat oven to 150°

– Finely blitz biscuits in blender and add melted butter

– Add to mixture to a greased springform pan, press down firmly and refrigerate for 15 minutes

– Beat together softened cream cheese, sugar and Lemon zest until smooth and creamy

– Slowly add 1 egg at a time, careful to not over mix, and add the fresh lemon juice

– Pour mixture on-top of biscuit mixture in pan and place in oven

– Bake for approximately 50 minutes until set (but may be wobbly)

 Allow to cool in the oven and then refrigerate before serving with cream and candied Lemons.

For Candied Lemons:

  • Add water, sugar and lemon juice to a pan and bring to a rolling boil on stove
  • Slice lemons thinly and add to pan
  • Turn down the heat and allow to simmer for 10 minutes, flipping if required