Roll biscuits into powder, add melted butter, stir evenly, pour into the mold for compaction, be sure to compact or not form, put in the refrigerator for later use (biscuits and butter can be adjusted according to taste), add gilatine tablets in ice water to remove fishy smell, add white granulated sugar to egg yolk, stir evenly until the sugar melts.

Rub the skin of the lemon with salt and peel it. Don't peel it to the white part or it will be bitter! Squeeze out 30g lemon juice and add it to the egg yolk liquid. If you like acid, squeeze a little more lemon juice.
Pure milk and lemon peel are heated with low heat until the edge of the pot bubbles, then turn off the fire, cover the lid for 5 minutes, stimulate the fragrance of lemon peel, then remove the lemon peel, place the milk warm, stir while pouring into egg yolk liquid and stir well!

After stirring evenly, return to the pan and continue to heat until the edge of the pan bubbles and turn off the fire, place warm, add soft gilatine slices and stir until it melts, beat the light cream until there are lines, and must not be beaten. Pour the cream into the milk and egg yolk solution, stir evenly, sift, pour into the mold, place in the refrigerator for 4 hours, and demould after observation.