Method
Step 1:
Preheat the oven to 190°C (170°C fan, gas mark 5).
Step 2:
Mix biscuit crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into a 20 or 23cm (8 or 9 in) tart tin or pie dish.
Step 3:
Bake in the preheated oven for 7 minutes then leave to cool.
Step 4:
To make the topping, whip the cream until thickened and holds its shape.
Step 5:
Add the tin of condensed milk to the cream, then incorporate the lemon juice and zest. Continue beating until the mixture is very thick.
Step 6:
Pour on top of the biscuit base, then top with a few sprinkles of additional lemon zest and chill in the fridge overnight.
Ingredients
For the base
- 125g Digestive biscuits (finely ground)
- 5 tbsp Billington's Unrefined Golden Caster Sugar
- 85g Butter (unsalted) (melted)
- 2 tsp Cinnamon (ground)
For the topping
- 250ml Double cream
- 1 Condensed milk (tin)
- 1 Juice of one whole lemon
- 1 Lemon zest
Recipe Reviews
I used double thick cream and it kind of sped up the setting time a bit. Sooo good.
One of the benefits of lockdown...I had to eat it all myself......mmmm
I tried it and came out fantastic and taste beautifull .
Easy & delish
Ingredients
For the base
- 125g Digestive biscuits (finely ground)
- 5 tbsp Billington's Unrefined Golden Caster Sugar
- 85g Butter (unsalted) (melted)
- 2 tsp Cinnamon (ground)
For the topping
- 250ml Double cream
- 1 Condensed milk (tin)
- 1 Juice of one whole lemon
- 1 Lemon zest