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By
Hugh Fearnley-WhittingstallAbstract
The lemon cuts the intense sweetness of the condensed milk perfectly and the crushed biscuits on top give a sort of upside-down-cheesecake effect.
This is an incredibly easy and deliciously retro pud. The idea of ‘setting’ condensed milk with lemon juice goes back to recipes-on-the-back-of-the-tin in the 1970s, or earlier. It’s a neat trick, and a yummy one.