Farah Khan's Lemon Pie features a crunchy biscuit crust made from crushed digestive biscuits mixed with melted butter. The creamy lemon filling is made from lemon juice, sweetened condensed milk ...

Bake for about 15 minutes, or until the edges of the biscuits are just starting to turn golden-brown. Transfer to a wire rack to cool. Serve the lemon posset with the lavender biscuits.

Ginger works well with lemon so we’ve used ginger biscuits in the base, but you could swap them for digestives or oaty biscuits instead. Grease and line a 22–23cm/8½–9in loose-bottomed or ...