Lemon Pavé

Ingredients
1 can of condensed milk
1 can of whey-free cream
100 ml of freshly squeezed lemon juice
300 g of cornstarch biscuits
100 ml of milk
lemon peel

Preparation

1 – In a bowl, add one can of condensed milk, one can of whey-free cream, and 100 ml of freshly squeezed lemon juice.
2 – Mix and beat with a wire whisk until creamy. Set aside.
– Assembly:
Line a glass tray or cloth (24 x 10 cm) with plastic wrap to make unwrapping the pan easier.
– NOTE: I doubled the recipe and made it larger.
– SUGGESTION: Leave a little plastic wrap to make it even easier to pour and unwrap the pan.
Spread a very thin layer of lemon curd over the pan. Lightly moisten the cornstarch sponge cake with milk and make a layer in the box under the lemon curd.
Add another layer of lemon curd and another layer of cornstarch sponge cake.
Repeat the process until you feel it’s necessary and fill the form or tray.
When you’ve filled the plate, garnish it with lemon peel (you can use the peel of one of the lemons you’ve juiced and scrape it with a paper scraper).
Refrigerate for at least 2 hours or freeze for 40 minutes.
After this time, carefully remove the cake by pulling on the sides of the plastic wrap.