Step 1

Line an 18cm x 27cm slice tin with baking paper, leaving enough overhanging to lift out finished slice. Make jelly according to packet instructions. Refrigerate until set.

Step 2

Place biscuits in a large zip-lock bag and pound with a rolling pin into a fine crumb. Add to a bowl with melted butter and mix to combine. Press into base of prepared tin.

Step 3

In a stand mixer, whisk together condensed milk, cream cheese and cream until thick and smooth. Add lemon juice and zest and continue mixing. Place boiling water in a small bowl and sprinkle over gelatine. Whisk with a fork until dissolved, then add to the cream mixture and beat to combine.

Step 4

Spread half of the cream mixture over the biscuit base. Dollop over spoonfuls of set lemon jelly. Top with remaining cream mixture and smooth the top. Refrigerate for an hour to set.

Step 5

Use overhanging backing paper to lift slice out of tin onto a chopping board. Cut into squares to serve.