Lemon and Ginger Pie

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This tastes delicious and is really easy to make.

The slice of pie in the picture is from a HUGE pie I made, 30cm diameter. That pie served 16-18! It is quite rich so thinner slices are the way to go, you can always come back for more!

I use gluten free ginger biscuits, if you don’t need to use them just use regular ginger snaps.

This recipe makes a 22.5cm diameter pie in a loose bottomed tin, that should serve 8-10.

Ingredients

155g packet gluten free ginger biscuits

75g butter, melted

150mls whipping cream

395g tin sweetened condensed milk

90mls fresh lemon juice

rind of 1 lemon, finely grated

Method

Crush the biscuits in a plastic bag, I like to whack them with the rolling pin, very satisfying!

Pour the biscuit crumbs into a bowl, add the butter and mix very well.

Line the tin base with the biscuit mix, push well down using the back of a spoon.

In a large bowl  whip the cream until forming stiff peaks.

Now fold in the condensed milk, it will look very runny!

Add the lemon juice and rind, fold in gently, it will thicken.

Pour the lemon cream on to the biscuit base.

Chill for at least 6 hours, overnight is even better.

To serve, remove the tin side.

Gently slide off the base onto your serving plate or to be honest, I quite often leave the base in place and just apologise for the metal being visible! All will be forgiven once your diners have had a taste of this!

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