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

Add 120 grams of unsalted butter to the mixture, continuing to mix until the butter has melted. Once melted, remove from the heat, transfer the mixture to another container and cover it with cling film to let it cool.
In a food processor, crush 200 grams of biscuits until you obtain fine crumbs. We use these crumbs as a base in individual containers. In another bowl, beat well 400 grams of cream cheese with 180 grams of sugar.
We remove the film from the cooled mixture and, with a spatula, mix the mixture lightly.
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.