Directions
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Start by lining an 8×8-inch square baking pan with parchment paper, ensuring some overhang on the sides for easy removal later.
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Next, place the biscuits into a food processor and pulse until fine crumbs form. This should only take a minute or two. The crumbs should be uniform and easily packed together.
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Transfer the crumbs into a mixing bowl, then pour in the melted butter. Stir until all the crumbs are evenly coated with the butter, creating a mixture reminiscent of damp sand.
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Press this mixture into the bottom of the prepared pan firmly. Use the back of a measuring cup or your fingers to pack it tightly, ensuring a stable base for our tremendous filling. Chill in the refrigerator for about 15 minutes.
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Meanwhile, in a separate bowl, combine sweetened condensed milk, fresh lemon juice, and lemon zest. Whisk these ingredients together until the mixture is smooth and creamy. You’ll notice the aroma of lemon filling the air; it’s simply delightful.
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Gently fold in the whipped cream until just combined. Take care not to deflate the cream too much, as we want the filling to retain some lightness.
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Pour the lemon filling over the chilled biscuit base. Use a spatula to smooth the surface until it looks flawless.
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Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set. This step is crucial for achieving that perfect, creamy texture.
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Once set, lift the slice from the pan using the overhanging parchment paper. Cut into squares, garnishing each piece with a sprinkle of extra lemon zest for a beautiful finish.
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Serve chilled and watch as your family and friends delight in every creamy, bright bite.
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