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- Ingredients
- Recipe
- Cornstarch Cracker Pack2 unit(s)
- Butter2 tablespoon
- Condensed milk1 unit(s)
- Sour cream1 unit(s)
- Lemon Juice3 unit(s)
- Lemon zest (garnish)3 tablespoon
- Whipped cream1 can(s)
- Pasta preparation method: Grind the cornstarch biscuit in a blender or food processor. Add the margarine and beat some more. Pour the dough into a removable background shape (21 cm in diameter). With your hands, spread the crushed cookies on the bottom and sides of the form, covering the entire area evenly. Bake in a preheated oven (180°C) for approximately 10 minutes.
- Pour the dough into a removable background shape (21cm in diameter), with your hands, spread the crushed cookies on the bottom and sides of the shape, covering the entire area evenly.
- Bake in a preheated oven (180°C) for approximately 10 minutes.
- Filling Whisk condensed milk, cream, and lemon juice in a blender.
- Place over the already baked dough, put it in the fridge.
- Chantilly Beat in the mixer until very firm. Place over the filling and decorate with lemon zest. Refrigerate and serve chilled.
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