- 250g rich tea biscuits
- 100g butter
- 300ml double cream
- 397g condensed milk (comes in a pack that size, don't have to measure it!)
- 2 lemons
- Mint to garnish
Melt the butter in a pan. Crush the biscuits. Add the biscuits to the butter and stir about. ***NOTE: if you want a less crumbly base, add in more butter (I quite liked this one being a bit crumbly).
Bung in a round baking tin with removable bottom. My one is about 7 inches. This resulted in a nice thick base. Fridge it.
To make the top, whisk the cream until it starts to crease (basically you can see it thicken a bit). This takes about 2 mins of hard whisking! Add in the condensed milk. Now squeeze the juice of half a lemon in. Whisk. Add in the next half lemon juice. Whisk again. And then add in the final half lemon juice and whisk once more. It should go nice and thick. Grate in all three halves of lemon zest and mix together with a spoon.
Keep the remaining lemon half (wrap it in clingfilm). We want the zest to top it with.
Pour the top onto the base. Cover with clingfilm and fridge overnight.
To serve: grate on lemon zest and finely chop some mint if you've got it.