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- Ingredients
- Recipe
- Cornstarch biscuit packets3 unit(s)
- Box of condensed milk2 unit(s)
- Lemons4 unit(s)
- Box of whipped cream1 unit(s)
- Spoons of Butter3 tablespoon
- Put the cornstarch in a food processor or blender.
- You can beat the cookie until it breaks up well, until it becomes farofa
- Sift the wafer in a separate dish and beat again what is not yet well crushed.
- After all the cookie crumbs are ready, gradually mix in the spoonfuls of butter.
- To know the exact point of the dough, just press a handful in your hand, if it turns into a solid block, then the point is good to go into the mold
- In this case, place it on the shape and model well
- Bake for approximately 10 for 15 minutes, remove as soon as it starts to crack or when the edges start to brown.
- For the cream, just mix well the juice of the lemons expressed with the condensed milk
- Mix the stuffing over the cornstarch dough
- Now beat the whipped cream in a mixer for approximately 10 for 15 minutes on medium or high speed, no need to add sugar
- Now, pour it over the pie and add lemon zest over the whipped cream and put it in the fridge.
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