Base

1. Place the biscuits in a Zipper bag, then use a rolling pin to crush them finely. Once crushed, pour the melted butter into the bag, knead it in, and mix thoroughly until well combined.
2. Press the mixture firmly into the mold using the back of a spoon or the bottom of a glass to compact it. Once done, refrigerate the mold until ready to use. (Note: I am using a mold with a removable bottom. If your mold does not have a removable bottom, line it with parchment paper before adding the biscuit base.)

Lemon cream

1. Crack the eggs into a bowl and beat well. Soak the gelatin in plenty of cold water. (For powdered gelatin, sprinkle a little more than 1 tablespoon of water over the gelatin.)
2. Squeeze the lemon juice and place it in a small saucepan along with the butter and granulated sugar. Heat it over very low heat. (In the video, I initially used a double boiler, but it was challenging to get enough heat, so I switched to direct heat later.)
3. Once everything is melted, add the eggs and continue stirring until it thickens. (Since the eggs can cook quickly, stir over very low heat, and once it thickens, immediately remove from the heat.)
4. After it thickens, turn off the heat, squeeze the excess water from the softened gelatin, and add it to the mixture, stirring until dissolved. (If using powdered gelatin, add it along with the water used for softening.)
5. Strain the lemon cream once and pour into the molds. Place in the refrigerator and chill well for at least 1 hour.
6. Remove from the mold and cut into squares.