Lemon Cotswold Recipe

1. 1

   Melt the butter while crushing the biscuits (I put 3 at a time on greaseproof paper and roll a rolling pin over them), Mix together and line a loose-bottomed cake tin using the mixture, lining well up the sides.

2. 2

   Dissolve the jelly in the 6 fl oz of hot water and squeeze the lemons.

3. 3

   Cream together the cheese and the sugar until they are light and beat in the jelly and lemon juice.

4. 4

   Whisk the chilled evaporated milk as stiff as possible.

5. 5

   (Keep can in the fridge for a few hours beforehand).

6. 6

   Fold into the cheese mixture.

7. 7

   Fill the cake tin with the cheese mixture and put to chill in the refrigerator for 4 hours to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.