Lemon and Ginger Crunch Pie

Oh wow, did this go down a treat!   An experimental variation of my famous Lime and Basil, this lemon and ginger creation just warms the cockles of the heart...  Ginger is so good for you, it should be considered medicinal, so don't stint on it.   To keep the crunch factor, I did 50-50 ginger biscuits to hobnobs (and it does work with gluten free biscuits too), and added generous amounts of lemon zest to the top as decoration.

Lemon and Ginger Crunch Pie

Lemon and Ginger Crunch Pie

9oz/260g total weight Gingernuts or Hobnobs, crushed (use gluten free biscuits if wished)

4oz/110 g butter, melted

Juice and zest of 2 lemons  

1 can condensed milk (full fat)

½ pint/300ml double cream

4 pieces of stem ginger in syrup, drained and chopped, but not too fine

1 lemon for decoration plus at least 1piece stem ginger

Grease a 9” springclip tin and put baking parchment in the base.   Mix the crushed biscuits with the melted butter and spread into the tin, levelling out.  Put in the fridge to allow the butter to harden.

Whisk the condensed milk, cream, lemon zest and juice together for about 5 minutes or so until it has thickened.   This is best done with a Kenwood/Kitchen Aid mixer, or at least a deep bowl so you don’t redecorate the kitchen!

Lastly, add the chopped stem ginger and stir in.  Pour the mixture onto the biscuit base, level the top and chill for at least half an hour so that it sets.    If possible, get long curls of zest from the remaining lemon and decorate the top, plus a sprinkling of ginger pieces.

When you remove this from the tin, remember that it has paper underneath… I forget every time!