No Bake Lemon Cake

• 4 x Fine Grated Lemon (Save the Juice from the Lemon)
• 1 Can (400g) Condensed Milk
• 1/4 Pint Double Cream

Mix the lemon rind, condendensed milk, and double cream with an electric whisk until it changes it's consistency (thicker). Add the lemon juice while beating the cream mixture. (Add enough amount of lemon juice until you are satisfied with the strength of the lemon flavour.

Base

• 150g Digestive Biscuits
• 80g Butter
• 50g Sugar

1. Crush the biscuits
2. Melt the butter
3. Mix biscuits and butter and sugar all together

In a greased round dish or tin, put baking sheet over it (so it will come out easily). Press the base mixture onto the round tin or dish. Then pour the cream mixture on top of the base mixture.

Put in the fridge and let it set for about 30 mins.

-- Emma Readhead