Those of you who know me will be familiar with my many culinary disasters over the years. But this recipe, perfect for a summer barbecue, is super easy, quick to make, and super impressive too.
- Oil/butter for greasing
- 175 g (6oz) digestive biscuits or ginger nuts
- 50 g (2oz) melted butter
- 4 large lemons
- 1 x 397 g can condensed milk
- 300 ml (1/2 pint) double cream
- Lightly brush an 18-20.5cm (7-8in) spring-release tin with the oil or butter and base-line with baking parchment.
- Crush the biscuits with a rolling pin—make sure they’re nice and fine. Melt the butter in a saucepan then stir in the crushed biscuits.
- Press the mixture into the base of the tin and chill for at least 30 min.
- Finely grate the rind and squeeze the juice of the lemons—don’t forget to remove any pips. Save a few slices of lemon and some grated rind for decoration.
- Whisk the double cream until thick then pour in the condensed milk and stir.
- Don’t worry when the mixture goes lumpy—it’ll look like half-cooked scramble eggs—just keep stirring!
- A little at a time, add the rind and lemon juice to the cream and condensed milk. The mixture will thicken quickly and the lumps will disappear.
- Pour over the biscuit base, decorate with the saved lemon slices and rind, then refrigerate for a few hours or overnight to set.
That’s it, easy!