Lemon Crunch

Method

• step 1

  Blitz ginger nuts in a food processor until they are ground down.

• step 2

  Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.

• step 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.

• step 4

  In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy

• step 5

  Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.