Ingredients
For the base
1 pkt digestive biscuits
100g butter
For the filling
500g mascarpone
75g caster sugar
1 lemon zest
90ml (2-3 lemons) lemon juice
Method
- To make the base, crush 110g digestive biscuits in a food bag with a rolling pin or in the food processor.
- Melt 50g butter in a saucepan, take off heat and stir in the butter with the biscuit crumbs.
- Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
- Beat together 500g mascarpone cheese, 75g caster sugar, the zest of 1 lemon and juice of 2-3 lemons, until smooth and creamy.
- Spread over the base and chill for a couple of hours.