Lemon and Ginger Crunch

This is a lovely summer gluten free dessert, lighter than cheesecake and very easy to make.

Lemon and Ginger Crunch

2014-07-18 22:23:40

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Prep Time

3 hr 20 min

Total Time

3 hr 20 min

Prep Time

3 hr 20 min

Total Time

3 hr 20 min

For the base

1. 100g gluten free digestive biscuits
2. 50g demarara sugar
3. 50g butter, melted
4. 2 tsp ground ginger

For the filling

1. 200ml double cream
2. 4 tblsp lemon curd
3. 50g meringue, crushed into small pieces. Use mini meringues for extra crunch or meringue nests for chewiness.
4. grated rind of half a lemon (preferably unwaxed)

Base

1. Crush the digestive biscuits (with a pestle and mortar, or in a bag with a rolling pin).
2. Place in a mixing bowl and stir in the sugar and ginger.
3. Add the melted butter and stir until all the biscuit mix is coated with the butter.
4. Line the bottom of a 20cm springform cake tin with greaseproof paper and spread the biscuit mix evenly across the base, using all the mix.
5. Press down firmly and then chill in the fridge for an hour.

Filling

1. Whip the double cream until thick and fold in the lemon curd.
2. Carefully mix in the crushed meringue and then spread this mix over the chilled base.
3. Return to the fridge for 2 hours.
4. Before serving, decorate the top with the grated lemon rind.

By Nicola Kelsall, The Sated Coeliac

This is Mahala http://www.barefootblog.co.uk/