Lemon Crunch
- Preparation and cooking time
- Total time
- Chill overnight
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 6 of 6
- 200g Ginger Nuts
- 30g Unsalted butter/ or margarine
- Tin of Condensed Milk (397g Tin)
- 125ml Double Cream
- Zest and Juice of 2 Lemons
- Grated Chocolate
Method
step 1
Blitz ginger nuts in a food processor until they are ground down.step 2
Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.step 3
Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.step 4
In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamystep 5
Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.
