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“Another recipe from Waitrose Food Illustrated magazine, that I confess I have yet to try. It sounds super and simple to make; should be a winner! Cooking time is the overnight chilling time.”
8hrs 20mins

Ingredients Nutrition

  • 250 g ginger snaps or 250 g biscuits
  • 50 g butter, melted
  • 400 g condensed milk
  • 284 ml double cream
  • 3 large lemons, zest of, finely grated, plus
  • 150 ml lemon juice


  1. Whizz the biscuits to crumbs in a processor (or crush with a rolling pin); mix with the butter and press crumb mixture into the base of a 20cm spring form tin; chill.
  2. Stir the condensed milk and cream together (don’t whip the cream), add most of the lemon zest (save some for decoration) and the juice, stirring together until the mixture thickens; pour over the base.
  3. Chill overnight then serve scattered with the remaining lemon zest.

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