Crunchy lemon pie

akes a 9in pie

Ingredients

100-125g butter

1 packet of ginger nut biscuits finely crushed (approx 225g)

Large can sweetened condensed milk

Grated zest of three lemons (medium sized)

7 tablespoons lemon juice

10 fl oz whipping or double cream

Little grated chocolate for decoration

Method

1 Melt butter over a low heat. Remove pan from heat, add crushed biscuits and mix well together. Press mixture into the sides and base of a 9in pie plate or sponge sandwich tin and put in a cold place to set.

2 To make the filling, stir the lemon rind and juice into the condensed milk and whisk until it starts to thicken.

3 Whip the cream until it is fairly stiff and stir into the mixture until evenly blended. Pour into the prepared biscuit base and level the top. Cover and chill until required.

4 Sprinkle the top with grated chocolate just before serving.

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