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Ginger Lemon Crunch

Published Monday, 16 July, 2012 by Aprel

Perfect dessert for a romantic meal

70%

Ingredients

  • Base:
  • 20 ginger biscuits
  • 113grams butter
  • 55grams demerara sugar
  • filling:
  • 400grams condensed milk
  • half pint double cream
  • juice and rind of 3 lemons

Method

1. Crush ginger biscuits(in a towel with a rolling pin)

2. Melt butter, add sugar and crushed biscuits. Press firmly into 8"/20cm flan dish lined with tin foil.

3. Whip together condensed milk, cream, the juice and rind of lemons.

4. Pour into base and chill in the fridge for about 1 hour before serving.

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