Step 1

Combine butter and crushed biscuits, mix well and press into the base of a 26cm springform pan. Refrigerate.

Step 2

Beat evaporated milk until doubled in volume. Dilute jelly in hot water, cooled but not set.

Step 3

Add condensed milk and continue beating for about two minutes.

Step 4

Add jelly and continue to beat for another two minutes.

Step 5

Add rind and juice of lemon and beat until mixture thickens for about three minutes. Spread over biscuit base and chill for about three hours before serving.