Directions

1. Step

In a bowl, mix 200 gms of condensed milk and 4 tbsp of lemon juice. Stir well until combined, then cover with plastic wrap and refrigerate for 30 minutes.

2. Step

In another bowl, beat 2 eggs with 140 gms of sugar, a pinch of salt, and vanilla extract. Once well mixed, add 140 ml of vegetable oil and continue mixing. Gradually add 340-350 gms of flour and 1 tsp of baking powder. Knead the mixture into a soft dough, adding more flour as needed.

3. Step

Take a portion of the dough and shape it into a small ball. Place it on a baking sheet. Flatten the ball slightly with a meat tenderizer dipped in flour to prevent sticking.

4. Step

Bake the dough balls in a preheated oven at 180°C (356°F). Baking time may vary depending on your oven.

5. Step

Remove the lemon cream from the refrigerator and give it a quick stir. Transfer the cream to a piping bag. Spread butter on one biscuit, pipe a layer of lemon cream, then top with another biscuit to form a sandwich.