This delicious lemon and lime ginger crunch is so easy to make in just a few simple steps. With no baking needed, it takes just 15 minutes to prepare from start to finish.
- 250g (8oz) gingernuts
- 125g (4oz) butter, melted
- 200ml (7fl oz) double cream
- 397g can condensed milk
- Zest and juice of 2 lemons
- Zest and juice of 1 lime
- 20cm (8in) loose-based sandwich tin, buttered
- If you fancy making a traditional lemon tart, use our classic recipe
Put the biscuits in a polybag and crush them with a rolling pin — evenly but not too finely. Mix them into the melted butter. Press 200g (7oz) of the mixture — just over half of it — into the base of the tin. Chill.
Whip the cream in a bowl and stir in the condensed milk, lemon and lime zest and 10-12 tablespoons juice. Spoon the lemon-and-lime juice mixture over the biscuit base, smooth the top and sprinkle with the rest of the biscuit mixture. Chill overnight until set firm.
Take out of the tin and slice for serving.
Top tip for making Lemon and lime ginger crunch
You can make this recipe using just lemon zest and juice