Ingredients
- 1 cup sweetened condensed milk
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream (cold)
- 8–10 crushed tea biscuits or graham crackers
- A few lemon slices or zest for topping
Instructions
- In a bowl, whisk together the condensed milk, lemon juice, and lemon zest until smooth and creamy.
- In a separate bowl, whip the cold cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until well combined.
- Layer crushed biscuits at the bottom of small dessert cups or a dish.
- Pour the lemon cream mixture over the biscuits and smooth the top.
- Chill in the refrigerator for at least 2–3 hours or until set.
- Garnish with lemon zest or slices before serving.
Would you like me to make it no-bake cheesecake style or keep it as this light lemon cream dessert?
