It’s easy to make and perfect for summer!
Ingredients
Base:
- 200g (7 oz) plain sweet biscuits (like Digestives or Graham Crackers)
- 100g (3.5 oz) unsalted butter, melted
Filling:
- 1 can (395g / 14 oz) sweetened condensed milk
- 1/2 cup (125ml) lemon juice (about 2-3 lemons)
- 1/4 cup (60ml) passionfruit pulp (about 3-4 passionfruits)
- 1 tbsp lemon zest (optional, for extra zing)
- 1 tsp gelatin (optional, for a firmer set)
Topping (Optional):
- Extra passionfruit pulp
- Whipped cream or coconut cream
- Lemon slices or zest for garnish
Instructions
- Prepare the Base:
- Crush the biscuits into fine crumbs (use a food processor or a rolling pin).
- Mix with melted butter until well combined.
- Press firmly into a lined 20cm (8-inch) square tin. Chill in the fridge while making the filling.
- Make the Filling:
- In a bowl, whisk together condensed milk, lemon juice, passionfruit pulp, and lemon zest (if using).
- (Optional) For a firmer slice, dissolve 1 tsp gelatin in 1 tbsp hot water, then mix into the filling.
- Pour over the biscuit base and smooth the top.
- Chill & Set:
- Refrigerate for at least 4 hours (or overnight) until firm.
- Serve:
- Cut into squares and top with extra passionfruit pulp, whipped cream, or lemon zest.
Tips:
- For a vegan version, use coconut condensed milk and vegan butter.
- Adjust lemon juice for more/less tanginess.
- Add shredded coconut to the base for extra texture.
Enjoy this zesty, creamy treat! 🍋💛