The basic method could be adapted to any citrus fruit – it’s the acid from the fruit you need to set the cream. It worked very well with lemon because the fresh zing balanced the richness of the cream. The gingernut base gives an extra flavour too.
Just about the perfect dessert for a lazy holiday weekend. It keeps for 2-3 days in the fridge so you can just cut slices as they’re required (makes a refreshing change from all the chocolate!). I know that I will also adapt this recipe to build it in a glass too – the creamy filling was light enough to work with that style presentation.
115ml unsalted butter, at room temperature
300ml double cream
265g condensed milk
Juice of 2 lemons
zest of 1 lemon