• 395ml Condensed Milk
• 300ml whipping cream
• 10 – 20 rich tea biscuits (supermarket’s own brand is really good)
• half a cup of lemon juice

1. Whip your cream in a big mixing bowl. For those of you not sure about when it is whipped, generally it is when you can make little peaks by pulling the whip out of the cream.
2. Squeeze approximately 2 large lemons or until you have half a cup of lemon juice.
3. In a separate bowl from the cream, empty the can of condensed milk and add the lemon juice. Mix this in well. You will see it separates slightly so as soon as it is done grab your cream.
4. Fold the condensed milk mixture into the cream and if you can’t resist, now is a good time to have a taste!

For the biscuit base, follow the steps below:

1. Put about 10-20 biscuits (depending on how much base you like) in a freezer bag and tie it up.
2. Smack the bagon the counter until the biscuits magically turn into crumbs!

Then add it all together like so:

1. To make the base, take a pie dish (or something similar) and add the crumbs to the base. Spread it evenly and if there are some bigger lumps still left, it adds a bit of chunk so no worries.
2. Spoon the cream/mixture in and level it off. With the back of the spoon spread it to the edges.
3. As a final step sprinkle any left-over crumbs over the top.
4. Refrigerate for about 2-3 hours to allow to set.

Please note that it does not set solidly, but is oh so yummy. Also remember that you don’t have to add so much lemon if you don’t like lemon, but it thins it out a little and gives it a tang. I’m not a lemon fan either. Enjoy!