Let 240g cream cheese soften at room temperature until you can press a dent into it. Place in a large bowl.

Add 25g sugar and beat with a whisk until fully combined and smooth.

Zest 5g lemon zest (only the yellow part) using a zester and mix into the cream cheese.

Add 20g lemon juice, then whisk until the mixture is creamy and uniform.

Cover with plastic wrap and refrigerate for at least 1 hour (until firm). Once set, roll into 3–4cm balls and return to the fridge for later use.

Preheat oven to 180°C (adjust based on your oven).

In a large bowl, sift together 320g cake flour and 7g baking powder, then add 65g sugar and stir with a spatula.

Cut 60g cold butter into 1cm cubes and add to the dry mix. Rub gently with fingers until it resembles coarse crumbs.

Pour in 160g heavy cream, 20g ice milk, and add 5g lemon zest. Mix gently from the bottom up using a spatula until no dry flour remains. Do not overmix.

Lightly flour your surface and roll the dough into a 2cm thick rectangle.

Place the chilled cream cheese balls evenly across one half of the dough.

Fold the dough over to enclose the filling and press gently to seal. Roll out again to 2.5cm thick.

Cut into triangles or squares and place on a parchment-lined baking tray.

Bake at 180°C for 25–30 minutes until golden and slightly springy to the touch.

Let cool on a rack for 5–10 minutes. Enjoy warm for a soft interior and crisp crust, or store airtight and chill for a firmer texture.