Ingredients

1 can of condensed milk
1 can of whey-free cream
100 ml of squeezed lemon juice
300 g of cornstarch biscuits
100 ml of milk
lemon peel

Preparation Method

1 – In a bowl, add a can of condensed milk, a can of whey-free cream and 100 ml of squeezed lemon juice.

2 – Mix and beat with the fouet (wire whisk) until creamy. Set aside.

• Assembly:
  Line a glass tray or a cloth (24×10 cm) with plastic wrap, to make it easier to unpack from the ground.
• NOTE: I have doubled the recipe and made it larger.
• TIP: Leave some plastic wrap to make it even easier to pull and unpack the tile.

Put a very thin layer of lemon curd on the form.

Lightly moisten the cornstarch biscuit in the milk and make a layer in the tin under the lemon curd.

Make one more layer with the lemon curd and one more layer with the cornstarch biscuit.

Repeat the process one more time until you feel it is necessary and fill the form or tray.

When you have completed the dish, decorate it with lemon peel (you can enjoy the peel of one of the lemons you made the juice and scrape it with a scraper over the pavement)

Take it to the refrigerator for at least 2 hours or to the freezer for 40 minutes.

After this time, remove the pavement from the form carefully by pulling the sides of the plastic wrap. See less