Ingredients:

1 pack of cornstarch biscuits (or Maria biscuits)
2 tablespoons melted butter or margarine
1 tablespoon water (if needed)
Method:

Crush the biscuits until they have a consistency similar to beach sand.
Transfer the crushed biscuits to a bowl and add the melted butter or margarine. Mix.
If necessary, adjust the mixture with a spoonful of water until you obtain the desired consistency.
Press the dough into a mold with a removable base (20 cm x 8 cm) until it forms a smooth base.
(Optional) Cook in a preheated oven at 180°C for 10 minutes if you want a crispy base.
Place the base in the freezer for 20 minutes to firm up.
Lemon cream:
Ingredients:

2 boxes of sour cream (200 g each)
2 cans of condensed milk (395 g each)
1 cup lemon juice (240 ml)
Lemon zest (for decoration)
1 sachet of lemon biscuits (for decoration)
Method:

Place the sour cream and condensed milk in a blender and beat until smooth.
Turn off the blender and add the lemon juice. Mix quickly until it comes together and takes consistency.
Pour the lemon cream into the mold over the biscuit base, spreading it up to the sides of the mould.
(Optional) Decorate the sides of the mold with the lemon biscuits or double the base recipe and cover the sides too.
Place in the refrigerator for at least 3 hours or in the freezer for 2 hours, until the cream is firm.
Decorate with lemon zest or lemon biscuits before serving.
Note:
Prepare the recipe the day before and keep it in the fridge for best results.
To unmold the cake, place the mold over a pan and use a cake or pizza peel to remove it.
Place the cake on the serving plate and decorate carefully.
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