Lemon Crunch
This zesty, no-bake lemon and ginger tart is a delightful mix of tangy lemon and spicy ginger flavors, topped with a touch of grated chocolate for an extra indulgent finish. The creamy lemon filling sits on a crunchy ginger nut base, creating a perfect harmony of textures in every bite. This refreshing dessert is easy to make and is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 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
Instructions
- Blitz ginger nuts in a food processor until they are ground down.
- Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
- 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.
- In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
- Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.
Yield
Serves 8
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