Updated: May 28
25g light brown sugar
150g digestive biscuits
75g caster sugar
1 lemon jest
2-3 lemons for juice, (about 90ml)
Get all the ingredients together and weigh and prepare them, Get your 7"cake tin and put some baking paper around the bottom and up the sides.so you can take it out easier when it is done.
Put the biscuits into a food bag or food processor and break/whiz till they are in crumbs.
Melt the butter. When melted stir in the brown sugar and the biscuit crumbs. When they are mixed well put them into the cake tin., and press firmly to make sure they are in all the edges. Put in the fridge for about an hour.
Mix the mascarpone, caster sugar, lemon zest and juice with a hand whisk until smooth and creamy. Keep a little zest back for decoration.
Spread the mixture over the base and smooth the top. and chill for a couple of hours.
When ready to eat, sprinkle the lemon zest over the top.