300g of Cream Cheese
200ml of Heavy Cream
1 Pack of Condensed Milk (395g)
150ml of Lemon Juice
200g of Rich Tea Biscuits
Lemon Zest to Taste
In a bowl, add the cream cheese and the heavy cream, mix well.
Add the condensed milk and the lemon juice, mix all the ingredients very well again.
Now, get a 18cm-diameter removable bottom cake pan lined with nonstick baking paper and cover its whole bottom with the biscuits, then cover the biscuits with one layer of the lemon cream, spread until flat.
Repeat this process four times, making layers of biscuits and cream.
Once you’ve done that, cover the cake pan with plastic wrap, take it to the fridge and let it chill for at least 8 hours.
After this indicated time, use a glass to unmold the dessert.
Garnish with lemon zest to taste and crushed biscuits around the edges, finish with one lemon wedge in the center.