Ingredients
· 1½ tablespoon vanilla custard powder

· 2 tablespoons caster sugar

· 310 ml milk

· 3 teaspoons grated lemon rind

· 1 tablespoon lemon juice

· 250 g butternut snap cookies

· Whipped cream, to serve

· Lemon slices, cut into quarters

Method
Combine custard powder and sugar in a saucepan. Whisk in 60 ml milk until smooth and combined. Add remaining milk and lemon rind. Whisk to combine. Place saucepan over medium-high heat. Cook, whisking constantly, for 10 minutes or until custard simmers and thickens. Remove from heat. Whisk in lemon juice. Transfer custard to a bowl. Cover surface with plastic wrap. Set aside for 30 minutes or until cool. Preheat the oven to 180°C. Place one biscuit on top of the two round-based shallow patty pans. Bake for three minutes or until biscuits have softened. Working quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide. Whisk custard until smooth. Divide custard among biscuits. Refrigerate until set. Dollop with whipped cream and top with lemon slices.