For the crust
250g gluten and dairy free digestive biscuits
85g lactose/dairy free butter, melted
140g caster sugar
For the filling
1 large egg, plus 4 large egg yolks
350g pot lactose/dairy free double cream
zest and juice 3 lemons
zest and juice 2 oranges
For the topping
150ml pot lactose/dairy free double cream
100g lactose/dairy free cream cheese
4 tbsp icing sugar
more lemon and orange zest, to decorate
Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet.
Break the gluten/dairy free biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan.
Add the cornflakes and bash a bit more to crumbs. Mix with the melted lactose free butter and sugar and press into the base and sides of the tin.
Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.
Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the lactose free cream, followed by the zests and juices.
Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.
Whip the lactose free cream, lactose free cheese and icing sugar together. Dollop on the pie and scatter with zest to serve.
Recipe adapted from: Good Food