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Finely grate the zest of two of the lemons.
Squeeze the juice from all of them and strain it to remove any pips and fibres.
Measure out 150 ml strained juice.
Tip the condensed milk into a large bowl and stir in the cream.
Add the lemon zest and juice and stir until the mixture is thick and smooth.
Divide evenly between 6 small cups or glasses and chill for several hours, until set.
Crush the biscuits to fine crumbs and scatter thickly over the lemony puds to serve.