Crush the cookies and mix them with the previously softened margarine until a firm paste forms. Add the sugar and cinnamon and mix again.
Grease the inside of a springform pan with margarine. Line the base of the pan with this cookie mixture.
In a separate bowl, mix the condensed milk with the juice of the two lemons and the zest of one of them. Gently fold in the whipped cream to avoid it from curdling.
Pour the cream over the cookies and cover the pan with plastic wrap. Refrigerate for two hours to cool well.
Remove from the refrigerator and unmold. Serve decorated with a slice of lemon or a strawberry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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