Lemon Cream Pie
|Digestive biscuits||8 Ounce, crushed (225 Gram)|
|Butter||4 Ounce, melted (125 Gram)|
|Gelatin||1 Teaspoon (5 Milliliter)|
|Boiling water||45 Milliliter (3 Tablespoon)|
|Lemon curd||6 Ounce (175 Gram)|
|Double cream||10 Fluid Ounce, whipped (300 Milliliter)|
Mix the biscuits, mixed spice and butter together, then press into a well-greased 20 cm.
/ 8 in, flan tin.
Chill in the refrigerator for 10 minutes.
Dissolve the gelatine in the water.
Cool slightly, then beat in the lemon curd.
Quickly fold in the whipped cream and pour the filling into the biscuit crust.
Chill in the refrigerator for at least 5 hours, or until the filling is set.