NO BAKE LEMON CHEESE CAKE

20 DIGESTIVE BISCUITS

1 TIN SWEET CONDENSED MILK

7 FLOZ DOUBLE CREAM ( I FIND THAT THE LONG LIFE WORKS BEST)

JUICE OF 2 LEMONS OR 2 LARGE TBSP OF BOTTLED JUICE

2 OZ BUTTER

LEMON RIND

METHOD

CRUSH THE BISCUITS EITHER USING A GRINDER OR I PREFER TO USE A ZIP LOCK FOOD BAG AND CRUSH IT WITH A MEAT HAMMER. IN A NON-STICK PAN HEAT THE BUTTER AND ADD THE BISCUIT AND COMBINE TOGETHER UNTIL YOU CAN SEE IT FORMING INTO LARGE BALLS, IF YOU NEED MORE BUTTER THEN ADD. ONCE DONE IN A FLAT GLASS PIE DISH SPREAD THE BISCUIT AND FLATTEN DOWN USING THE BACK OF A SPOON.

IN A MIXING BOWL ADD THE SWEET CONDENSED MILK, DOUBLE CREAM AND LEMON JUICE AND WHISK AT HIGH SPEED UNTIL IT THICKENS BUT MAKE SURE YOU DON'T WHISK FOR TOO LONG AS YOU DON'T WANT THE CONSISTENCY TO BE LIKE THICK LUMPY CREAM. ONCE DONE POUR THE MIXTURE OVER THE BISCUIT AND SPRINKLE THE LEMON RIND OVER THE DISH AND PLACE IN THE FRIDGE FOR A FEW HOURS. DELICIOUS.