The recipe will be written on it's own at the end; in the meantime ...a little pictorial along the way.
180 grams (6 oz) sweet biscuits; crumbed
Add mixed spice and
90 grams (3 oz.) melted butter; mix well.
Line a 23 cm (9 inch) pie plate with foil
and press the mixture into plate firmly, to form the base.
Refrigerate to chill whilst preparing the filling.
Beat 250 grams of Cream Cheese, until soft.
Gradually add can of (sweetened) Condensed Milk
this must've been the biggest lemon I've seen; wished I'd weighed it at the time. It was given to me last week at exercise class someone had excess fruit on their tree. I think it was one of the old-fashioned lemons, maybe Eureka.
So yes; add 1/3 cup of lemon juice and mix well.
Pour into chilled shell and back into the 'fridge, until ready to serve.
Is best made 24 hours before serving.
So let me make you hungry now; go get a coffee or cup of tea to go with it because .... here's yours :)
180 grams (6 oz.) sweet biscuits, crumbed
Add mixed spice
90 grams (3 oz.) Melted butter and mix well.
Press firmly into a 23 cm (9") foil-lined pie plate to form base. Refrigerate.
250 grams Cream Cheese; beaten until soft
Add can of (sweetened) Condensed Milk
Add 1/3 cup lemon juice and mix well.
Pour into chilled shell and refrigerate until ready to serve.
Best made 24 hours before serving.