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1 - Lightly oil an 18 - 20cm (7 - 8 inch) spring-release cake tin, line the base with grease-proof / non-stick baking parchment.
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You could make this in a pie dish if you would prefer, then you can skip the parchment paper lining.
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2 - Blitz the cookies and toasted almonds together in a food processor for about a minute until roughly chopped, empty into a bowl and then mix in the melted butter and stir until evenly distributed.
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3 - Press this mixture firmly into the base of the lined cake tin or pie dish, and refrigerate for a minimum of 30 minutes.
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4 - Zest all 4 lemons (without the Pith please!) and then juice them too, you should get about a cup-full of juice and also the zest.
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5 - Empty the cans of condensed milk into a bowl and stir in the cream - give it a good stir, make sure it is well mixed together.
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6 - Now, stirring constantly, add the lemon zest and juice a little bit at a time, as you do this the mixture will really start to thicken up, go on - get those arm muscles working!
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7 - Pour the thickened mixture over the chilled cookie base and refrigerate overnight.
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8 - Remove carefully from cake tin and sprinkle with toasted almonds for decoration if desired.
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Leave whole and serve on a pretty dish to impress your guests or serve in wedges / slices when the time comes!
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Note:
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OK - so we don't always plan these things enough in advance to chill them overnight, so in a pinch 6 hours serious chilling - minimum - will make it just thick enough to remove from the cake tin and stand on its own 2 feet, but I really recommend overnight for best results!
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Obviously if you are making this in a pie dish it doesn't matter as much but at least you wont have a gloopy soupy dessert to serve if you chill it for the right amount of time.
