• 1 pkt gluten free plain sweet biscuits (try Naturally Good Coconut Crunch cookies)
• 50g butter
• 4 eggs
• ¾ cup castor sugar
• Juice from 3 lemons plus zest from 2
• 1 cup cream

Method

• Grease a 24cm oven proof pie dish.
• Preheat oven to 150 degrees.
• Finely crumb gluten free biscuits. Put in pie dish.
• Melt butter. Pour over crumbed biscuits and combine.
• Press crumbs into the sides and base of the pie dish, with the back of a spoon, to form the crust.
• In a bowl, whisk eggs and gradually add sugar, lemon juice, zest and cream.
• Pour filling into crust.
• Put in oven for 50-60 minutes until filling just set but still a little wobbly in the middle.
• Allow to cool slightly before serving.
• Sprinkle with gluten free icing sugar.

Can also be served cold.

Note: You can also use gluten free plain chocolate biscuits crushed (such as Freedom Foods Daydream Chocolate biscuits) to form the bases/crusts of chocolate desserts or cheesecakes.