Lemon Cream Mousse on Biscuit Crust

Directions

1. 1

   Take the lemons out of the refrigerator 30 minutes before starting — at room temperature, they give more juice and promote cream formation. Remove the zest before squeezing.

2. 2

   Crush the biscuits in a freezer bag using a pastry roller, or blend them in a robot, until you get a fine and homogeneous crumb. Add the pinch of salt.

3. 3

   Mix the biscuit crumb with the melted butter until the texture resembles wet sand. The preparation should hold when pressed between your fingers.

4. 4

   Line the bottom of a 20x28 cm (or equivalent mold) with this mixture. Press firmly using the bottom of a glass to get a regular and compact base. Refrigerate.

5. 5

   In a blender or with an electric mixer, combine the sweetened condensed milk, heavy cream, and lemon juice. Blend at full speed for 3 to 5 minutes, without interruption, until the mixture thickens, becomes firm, and takes on a creamy mousse consistency. The chemical reaction between the lemon acidity and the cream causes natural thickening — don't stop until the texture is well firm.

6. 6

   Gently pour the lemon mousse over the chilled biscuit base. Smooth the surface with a spatula.

7. 7

   Cover with food wrap and refrigerate for at least 2 hours, ideally overnight for an even firmer and more savory texture.

8. 8

   Just before serving, generously sprinkle with fresh lemon zest. Cut into neat portions with a damp knife and serve immediately.