You have one minute for a new homemade dessert that I never get tired of eating!

We add 2 tablespoons of our lemon mixture to the cream cheese mixture and continue mixing. We then add 500 ml of cream to the cream cheese mixture and continue to beat until we obtain a Chantilly consistency.
We place a layer of cream on the biscuit base in each container, followed by a layer of lemon cream, another layer of Chantilly and, finally, another layer of lemon cream.
Additional Tips
When cooking lemon curd, be sure to cook it over medium-low heat and stir constantly to prevent lumps from forming or sticking to the bottom of the pot. The cream should thicken enough to coat the back of a spoon.
After cooking the lemon curd, let it cool completely before using it in your dessert. You can cover it with transparent film directly on the surface of the cream to prevent a film from forming on top.