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Member recipe

Lemon Crunch

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Serves 8

Creamy lemon dessert that's easier than a cheesecake, but just as lovely!

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  • 200g Ginger Nuts
  • 30g Unsalted butter/ or margarine
  • Tin of Condensed Milk (397g Tin)
  • 125ml Double Cream
  • Zest and Juice of 2 Lemons
  • Grated Chocolate


    1. Blitz ginger nuts in a food processor until they are ground down.
    2. Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
    3. Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
    4. In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
    5. Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.

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