1. 1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm. 2. 2. Dissolve gelatine in hot water, then beat in the tin of condensed milk and juice of 2 lemons. 3. 3. Pour filling over base. Refrigerate for a few hours or until set. 4. 4. Meanwhile, make jelly, following packet directions but reduce water by a good ½ cup. Set aside to cool to room temperature. Pour onto filling and refrigerate for a further 3 hours or until jelly is set. 5. 5. Cut into small squares to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
