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Beat the condensed milk and the cream in the blender until the mass is homogeneous.
Add 100 ml of lemon juice and hit the blender again (reserve this cream at room temperature)
Dip the cornstarch cookies in milk and line them up in a glass dish. Cover with 1/3 of the cream we made in the blender.
Repeat the previous step two more times for the dessert to have three layers of filling and biscuit.
Add lemon zest (it can be Sicilian too) to finish off the dessert.
Place the dish in the fridge for two hours.
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