110g butter, melted, plus a little extra to grease the tin
1 packet wine biscuits
1 packet lemon jelly
2/3 cup boiling water
Juice of 2 lemons
250g cream cheese
3/4 cup caster sugar
375ml tin evaporated milk, chilled
Preheat the oven to 180°C. Grease a cake tin with a little butter.
Crush the biscuits in food processor and add the melted butter. Press into the bottom of the tin and bake for 10 minutes.
Make the jelly with boiling water and allow to cool but not set. Add the lemon juice to the jelly.
Cream the cream cheese and sugar together till you can’t feel any sugar crystals when you rub your fingers together. Whip the chilled evaporated milk until it is light and airy, then fold the cream cheese mixture through it, making sure not to beat out too much of the air. Mix in the liquid lemon jelly.
Pour onto biscuit base and leave to set in the fridge for about three hours.