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  • subheading: Biscuit Crust:
  • 300 g Digestives
  • 150 g Unsalted Butter (melted)
  • subheading: Lemon Posset Filling:
  • 600 ml Double Cream
  • 200 g Caster Sugar
  • Zest of 3 Lemons
  • 75 ml Lemon Juice (about 2 lemons)
  • subheading: Decoration:
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Freeze Dried Raspberries
  • Biscuit Crumbs
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