1 pkt Arnott’s Scotch Finger biscuits, crushed
100g butter, melted
½ cup caster sugar
¾ cup thickened cream
1 tbs finely grated lemon zest
½ cup lemon juice
icing sugar and blueberries to serve
Cool to room temperature then chill until cold. Serve dusted with icing sugar and top with blueberries.