Combine the biscuit crumbs and melted butter.

Press over the base and sides of a 22cm loose-based flan tin. Chill until
the crust is strong.

Place the water in a shallow bowlful. Sprinkle the gelatine over and stand for
5 minutes or until the gelatine swells.

Heat over hot water until gelatine dissolves. Coolheaded.

Beat the cream cheese until subdued.

Gradually beat in the condensed milk, gelatine, lemon juice and rind.

Pour into the crumb crust. Chill until set.

Decorate with fresh or well-drained canned fruit earlier serving.