No need to turn on the oven to make this delicious dessert. It’s filled with lemon jelly and a zesty creamy topping that melts in the mouth.
Ingredients
- 85g lemon-flavoured jelly crystals
- 250g Butternut Snap biscuits
- 125g butter, melted
- 400g tin condensed milk
- 250g cream cheese
- 250ml cream
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 cup boiling water
- 2 tsp gelatine
Method
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Step 1Line an 18cm x 27cm slice tin with baking paper, leaving enough overhanging to lift out finished slice. Make jelly according to packet instructions. Refrigerate until set.
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Step 2Place biscuits in a large zip-lock bag and pound with a rolling pin into a fine crumb. Add to a bowl with melted butter and mix to combine. Press into base of prepared tin.
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Step 3In a stand mixer, whisk together condensed milk, cream cheese and cream until thick and smooth. Add lemon juice and zest and continue mixing. Place boiling water in a small bowl and sprinkle over gelatine. Whisk with a fork until dissolved, then add to the cream mixture and beat to combine.
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Step 4Spread half of the cream mixture over the biscuit base. Dollop over spoonfuls of set lemon jelly. Top with remaining cream mixture and smooth the top. Refrigerate for an hour to set.
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Step 5Use overhanging backing paper to lift slice out of tin onto a chopping board. Cut into squares to serve.
Recipe Notes
+ 1 hour setting time.
Use pre-made jelly if you can find it, or leave it out altogether.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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