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- Condensed milk | 1 can(s)
- Sour cream | 1 can(s)
- Maizena Biscuit | 20 unit(s)
- Lemon juice | 1 cup
- Milk | 100 ml
- Lemon zest | to taste
- In a blender place the condensed milk and the cream
Gradually add the lemon juice. Beat until thick
- Dip the cookies in milk and line the refractory. Layer biscuit and lemon mousse.
- At the end of the layers add the lemon zest to decorate.
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