Ingredients
-
250g digestives biscuits
-
100g butter
-
600g cream cheese
-
100g icing sugar
-
zest of 1 lemon
-
280mls double cream
-
40ml gin
-
10ml tonic
Ingredients
| 250g digestives biscuits | |
| 100g butter | |
| 600g cream cheese | |
| 100g icing sugar | |
| zest of 1 lemon | |
| 280mls double cream | |
| 40ml gin | |
| 10ml tonic |
Steps
|
1
|
Butter and line a 23cm loose bottomed cake tin with parchment paper. |
|
2
|
Crush the biscuits to a crumb in a large bowl. Melt the butter on MEDIUM MICROWAVE for 1 min or until melted then add to the biscuits and mix thoroughly. Tip them into the prepared tin and press firmly to make an even layer’ leave to set. |
|
3
|
To make the filling, place the cream cheese, icing sugar, lemon zest, double cream and gin and tonic in to a bowl. Beat with an electric whisk until smooth or until the mixture has thickened. Spoon it on to the biscuit base and smooth it so its evenly spread. Leave to set in the fridge overnight. |
|
4
|
Remove carefully from the tin on to a serving plate. Top with a hand full of crushed meringue and lemon slices and zest before serving. |
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