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.

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.

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.