- 250g granita biscuits
- 100g butter, melted, cooled
- 3 eggs
- 1/2 cup caster sugar
- 1 lemon, rind finely grated
- 1/2 cup limoncello liqueur
- 300ml sour cream
- 300g blueberries
Preheat oven to 160°C. Line a 4cm-deep, 17cm x 27cm (base) slab pan with non-stick baking paper, allowing a 2cm overhang at both long ends.
Place biscuits in a food processor. Process to fine crumbs. Add butter and process until well combined. Press crumb mixture into pan. Refrigerate for 10 minutes or until firm.
Whisk eggs, sugar, lemon rind, limoncello and sour cream in a bowl until combined.
Sprinkle blueberries over biscuit base. Pour over lemon mixture. Bake for 35 to 40 minutes or until custard is just set. Allow to cool completely in pan. Refrigerate for 30 minutes. Serve.