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Ingredients: 2 large or 3 small lemons - juice and zest 1 tin of condensed milk 1 large 275 ml tub cream 1 small packet digestive biscuits 2 oz melted butter |
Crush the biscuits and add to the butter. Mix well and spread over a serving plate and refrigerate. Whip the cream until peaks form. Add the condensed milk and whip through. Very slowly add the zest and juice of the lemons, a little at a time whisking all the while. Spread over the biscuit base and refrigerate for at least an hour. |