Mix the Maria cookies with the butter until a dough forms. Line a mold with aluminum foil and cover with the dough, refrigerate for 10 minutes.
In a pot, boil 3 cups of water, add the lemon gelatin and mix until completely dissolved. Blend the previous mixture with the evaporated milk until integrated. Pour over the cookie base and refrigerate for 2 hours.
Decorate with lemon zest.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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