Lemon Crunch. This recipe is so easy even I can’t mess it up!

Lemon Crunch

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


  1. Lightly brush an 18-20.5cm (7-8in) spring-release tin with the oil or butter and base-line with baking parchment.
  2. 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.WP_20160727_08_40_43_Pro
  3. Press the mixture into the base of the tin and chill for at least 30 min.
  4. 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.WP_20160727_08_49_56_Pro
  5. Whisk the double cream until thick then pour in the condensed milk and stir. WP_20160727_08_57_26_Pro
  6. Don’t worry when the mixture goes lumpy—it’ll look like half-cooked scramble eggs—just keep stirring!
  7. 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. WP_20160727_08_59_10_Pro
  8. Pour over the biscuit base, decorate with the saved lemon slices and rind, then refrigerate for a few hours or overnight to set. WP_20160727_09_58_10_Pro


That’s it, easy!



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