Lemon Cookie Cake – Easy to Make

In a saucepan, heat the milk with the lemon zest.
In a bowl, beat the eggs with the sugar until you obtain a homogeneous mixture.
Add the cornstarch and mix well using a whisk.
Once the milk is hot, pour it over the egg mixture and mix thoroughly.
Place the pan on the heat and continue cooking over low heat until the cream thickens.
Then add the lemon juice, lemon flavoring and food coloring (optional) and mix well.
Pour a few tablespoons of cream into the bottom of a mold.
Add a layer of biscuits soaked in milk and follow with a layer of cream.
Repeat until the ingredients are used up and finish with a layer of cream.
Decorate with a few lemon slices.
Place the lemon cookie cake in the refrigerator for at least 1 hour before serving.