Crush the cookies until they are like fine sand and add the melted butter. Mix and spread in the base of a ring of 15 cm in diameter and 4 cm in height. Cool well.

Preheat the oven to 200 ºC up and down heat. Prepare a 16 cm diameter round cake pan lined with baking paper. Soften Quescrem Lactose-Free with the paddle attachment of the planetary mixer or a rubber spatula. Add the sugar and mix again. Add the eggs one by one and mix. In a separate bowl, add the lemon juice to the cream, mix and wait a few minutes. When the cream and lemon juice mixture has thickened, add the cornstarch and mix well until no lumps remain. Add this mixture to the Quescrem Lactose-Free Quescrem, sugar and egg mixture. Mix until no lumps remain. Pour the mixture into the mold, leaving 2 cm of margin so that it rises and does not come out. Bake for 15 minutes at 200 ºC, and then for 40 minutes at 150 ºC. After the time has elapsed, turn off the oven and leave the cake 5 minutes more with the oven door closed. Then cool the cake in the oven with the door open for 15 minutes. Finally, cool at 4 ºC for at least 6 hours before serving.