Lemon Crunch Pie with blueberries

Recipe

Lemon Crunch Pie with blueberries

Base
200g oaty or digestive biscuits
75g butter

Crush the biscuits to a fine crumb either in a food processor or place in a bag and bash with a rolling pin. Melt the butter and mix with the crumbs. Line a 20cm springform cake tin or 6 individual tins, with parchment paper. Press the biscuit mixture into the tin and press down. Chill in the fridge.

Filling
Zest and juice 2 lemons
150ml condensed milk
300 ml double cream, whipped

Fold the condensed milk, lime zest and juice into the cream. Spoon onto the base and allow to chill in the fridge for a few hours.

Blueberry compote
250g frozen blueberries
35g honey

Mix in a pan and cook for 5 minutes. Cool.

250ml whipped cream ( optional)

Remove the tin from the pudding and spoon the blueberries on top.
Pipe the cream on top and serve.