Seasonal Recipe by Valerie Hedgethorne
Some of you may already know this recipe but I hope you will like to be reminded of it. It is so easy to make, the creamy lemon filling goes so well with the crunchy ginger biscuit base. You will need an 18cm/7in flan ring or a china flan dish, also a food processor is useful.
- 125g (6oz) ginger nuts (biscuits)
- 75g (3oz) butter
- 50g (2oz) caster sugar
- 5 fl. oz (1/4 pint) double cream
- 300g (11oz) condensed milk
- 2 large lemons
Crush the biscuits finely, either in a polythene bag or in a food processor.
Melt the butter then mix it with the biscuits and sugar.
Press into the base and sides of the ring or dish. Chill in the refrigerator until firm – at least 2 hours.
Lightly whip the cream.
Stir the grated rind of 1 lemon and the juice of 2 into the condensed milk then fold in the cream. This thickens quickly so pour immediately into the biscuit base.
Leave to set completely in the refrigerator.
NOTE: when cutting one of the lemons for juice, cut a thin slice from one half and put on one side for decoration later.