Luscious lemon pie

Crumb crust

250 g	Wine biscuits (Main)
125 g	Butter
1	Lemon (Main)

Filling

1 tsp	Gelatine
2 Tbsp	Water
¾ cup	Lemon curd (Main)
1 cup	Cream

Directions

1. Combine the crushed biscuits, butter and lemon rind.
2. Press on to the sides and base of a well-greased 18cm loose-based cake pan or 20cm pie plate. Chill.
3. Soak the gelatine powder in the water for 5 minutes. Dissolve over hot water or in the microwave. Combine with the lemon curd or lemon honey.
4. Whip the cream until thick. Fold into the lemon mixture.
5. Pour into the prepared crumb crust. Chill for several hours, until set.
6. Serve topped with more whipped cream or fresh berries dusted with icing sugar.