Mary Berry's Lemon and Lime Cheesecake • 10 digestive biscuits, crushed • 50 g butter, melted • 25 g demerara sugar • 150 ml double cream • 397 g can full-fat condensed milk • 175 g cream cheese, room temp • Zest & juice of 2 lemons • Zest & juice of 1½ limes • 150 ml double or whipping cream for topping • ½ lime, thinly sliced for decoration Make base: Mix crushed biscuits, butter, and sugar. Press firmly into lined tin base. Chill for 15 minutes. Make filling: Whisk cream cheese and condensed

Mary Berry's lemon meringue cupcakes recipe

Mary Berry bakes lemon meringue and strawberry cupcakes