Lemon Pie

For the dough, blend in a blender (or processor):

1 package of milk biscuits, around 100g (I used Triunfo);

4 tablespoons of flaked almonds (could be walnuts, Brazil nuts, or no nuts at all).

In a container, add 100g of unsalted butter to the beaten biscuit flour and knead with your fingertips until it turns into moist crumbs. Pour into a removable mold and press until the entire bottom is covered.

For the topping, also blend in a blender:

1 can of condensed milk

1/2 can of lemon juice (I used 1 Sicilian and 2 Tahiti)

1 tablespoon lemon zest

8 drops of lemon essence

Turn off the blender, add 1 box of cream and 1/2 package of colorless gelatin prepared according to the instructions on the package. Beat a little more, pour over the dough, decorate with zest and lemon slices and refrigerate. It hardens after 2 hours in the fridge, but remains creamy and airy in consistency.

I only ate a spoonful just to make sure it was good, the rest of the “barbecue” people devoured it. Oh how hard this light life is!