Jan made quite a palaver of this recipe but it needn't be too tough
1. Crush the digestive biscuits with a rolling pin between greaseproof paper and a tea towel until they resemble breadcrumbs.
2. Melt the butter in a pan and add the caster sugar, then the biscuits and mix well.
3. Press into a greased food-ring and place in the fridge to set.
4. Grate the lemon rinds and extract the juice.
5. In a large bowl whisk together the condensed milk and the cream (reserving 3 tablespoons of the cream for garnish). Add the zest. Then slowly add the lemon juice.
6. Pile on top of the biscuit crumb in the ring mould. And chill for 2-3 hours.
7. For the garnish: Liquidise the remaining raspberries and the kirsch with the icing sugar and chill.
8. Melt the chocolate and butter slowly in a bowl sat on top of a pan of hot water.
9. Decorate the plate with the raspberry coulis.
10. Remove the lemon chiffon pie from the ring mould carefully and place in the centre of the plate. Arrange the cream and then the raspberries on top of the pie. Drizzle with the melted chocolate and serve.
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