A delightfully easy recipe from my good friend, Marion.
Cuts into 8-12 slices
115g (4 oz) digestive biscuits
60g (2 oz) butter
1 level tbsp castor sugar
150 ml (¼ pt) crème fraîche
175g (6 oz) tinned condensed milk
Finely grated zest of 2 unwaxed lemons
Juice of 2 lemons
- Crush the biscuits, melt the butter in a pan and add in the sugar. Blend in the crushed biscuits and mix.
- Put the mixture in an 18 cm (7") pie/flan dish and press in with the back of a spoon. Bake at 150°C (300°F) for 8 minutes. Take out and leave to cool.
- Mix together the creme fraiche, condensed milk and lemon zest. When mixed, SLOWLY add the lemon juice, a few drips at a time, mixing well.
- Pour the mixture into the biscuit case and chill for 12 - 24 hours for best results.
Keeps well in the fridge for up to a week.
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