Ingredients
- 250 g Digestive biscuits
- 100 g Butter
- 600 g Cream cheese
- 100 g Icing sugar
- 280 ml Zest of a lemon
- 30 ml Gin
- 10 ml Tonic
Instructions
- Butter and line a 23cm loose bottomed cake tin with parchment paper
- Crush the biscuits to a crumb in a large bowl
- Melt the butter on MEDIUM MICROWAVE for 1 min or until melted then add to the biscuits and mix thoroughly
- Tip them into the prepared tin and press firmly to make an even layer, leave to set
- Place the cream cheese, icing sugar, lemon zest, double cream and gin and tonic in to a bowl. Beat with an electric whisk until smooth or until the mixture has thickened
- Spoon it on to the biscuit base and smooth it so its evenly spread. Leave to set in the fridge overnight
- Remove carefully from the tin on to a serving plate. Top with a hand full of crushed meringue and lemon slices and zest before serving
