Ingredients
Method
Lemon and passionfruit slice
Lightly grease and line an 18 x 28cm slice pan with baking paper, leaving a 2.5cm overhang.
In a large bowl, combine biscuit crumbs and butter, mixing well.
Press mixture firmly into prepared pan using a fork. Chill for 20 minutes until firm.
Meanwhile, for Filling; see recipe below.
Meanwhile, for Topping; see recipe below.
In a jug, whisk gelatine with extra boiling water. Stir briskly into passionfruit mixture. Pour over filling. Chill until set.
Serve sliced.
Filling
In a large bowl, beat together condensed milk, butter and lemon zest and juice.
In a small jug, whisk gelatine vigorously into water until dissolved. Beat into milk mixture.
Pour over biscuit base. Chill for 30 minutes until firm.
Topping
In a small saucepan, combine custard powder with a little water to make a smooth paste. Blend in remaining water and passionfruit until smooth.
Stir constantly over a low heat until boiling and thickened. Remove from heat.