Lemon Crunch Pie with blueberries

Available for over a year

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.