Firstly make the base, mix the biscuit crumbs with the melted butter and press into a foil-lined springform tin. Put in fridge to harden and set (around an hour). Unclip the tin and carefully unpeel the base from the foil.
Put the biscuit base on a serving plate and clip the side of the tin back round it.
Whip the double cream with electic beaters until stiff, add the condensed milk, lemon juice and zest, fold together until combined completely.
Spoon over base and put in fridge to set, (at least 3-4 hours but best left overnight).
Unclip the tin when firm and enjoy!
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