LEMON CHARLOTTE

juice of 4 lemons, strained
300 ml thickened cream
1 tin condensed milk
400 gram packet savoiardi sponge fingers

line the base of a 22 cm. (8 1/2") springform tin with baking paper.

line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.

cover the base with more sponge fingers, cutting to fit.

beat the cream and condensed milk together, slowly adding
lemon juice. will thicken then go a bit runnier with the last lot of juice.

place 1/3 of the filling over sponge fingers.

another layer of sponge fingers. another 1/3 of filling

another layer sponge fingers and last of the filling.

refrigerate for at least 8 hours or over night.

decorate as desired. I used whipped cream, strawberries and slices of lemon.