The idea for this delicious, no-bake dessert – a sort of cross between lemon parfait and cheesecake – came partly from inspiration, partly from a mistake. I was making my half-sister Dinah’s lemon mousse and was running late so put it in the freezer to speed up the setting – then forgot about it. When I took it out a couple of hours later, it had frozen to the texture of soft ice cream and I found it quite delightful like that.
The crust part is just because I love cheesecake.
Serves 4-6
Ingredients
For the lemon filling:
- 4 medium free-range eggs
- 2 lemons, zest and juice
- About 60-70g sugar
- 70g butter
For the crust:
- 100g butter
- 250g biscuits – preferably Belgian speculoos biscuits (crumbly, spicy caramelized biscuits). If you can’t get hold of them, ginger biscuits will do.
Method
Butter a cake tin and line with greaseproof paper.
To make the crust: put the biscuits in a freezer bag and bash with a rolling pin until they’re crumbs.
Melt the butter and mix it with the biscuit crumbs then press into the cake tin and smooth the mixture out to ensure it’s evenly distributed.
Put the cake tin in the freezer for about 10 minutes to firm up.
Meanwhile, make the lemon mousse and tip it on to the biscuit base. Freeze for about two hours.
Serve alone or with a raspberry coulis.
Susan Turbie 