Lemon Crunch Pie

Method
1. Melt the butter in a large saucepan over a low heat.
2. Crush the biscuits – either in a food processor or in a plastic bag using a rolling pin, and then add them to the melted butter and mix well.
3. Put the biscuit mixture into a dish that is approximately 8 inches in diameter and at least 2 inches deep, and press it all down to obtain a firm base, then put the dish into the freezer for 10 minutes and make the filling while the biscuit base is in the freezer.
4.  Put the condensed milk, cream, lemon juice and lemon rind into a blender and whizz it all together until it is thick and creamy, (it takes less than a minute) – don’t over whisk it otherwise the cream will turn to butter.
5. Pour the cream mixture over the biscuit base and refrigerate it for at least 6 hours.
6. Serve from the dish in which it was prepared (this isn’t as solid as a cheesecake, so can’t be turned out onto another plate).

Ingredients
300 ml double cream
1 tin condensed milk (400g)
Juice of 2 ½ lemons (100ml)
Zest of 1 lemon
250g crushed biscuits – either ginger nuts or digestives, or half of each
100g butter