• Add the condensed milk, heavy cream, lemon juice, powdered milk, and lemon zest to a blender. Blend until smooth and creamy.
• Spread a thin layer of the lemon cream into the bottom of a serving dish.
• Lightly dip the ladyfinger cookies in milk (or leave them dry if you prefer) and arrange a layer over the cream.
• Continue layering the cream and cookies, finishing with a final layer of cream on top.

Make the Whipped Topping

• Combine the well-chilled heavy cream and condensed milk in a mixing bowl.
• Beat until the mixture becomes thick, creamy, and forms soft waves.
• Tip: Don't overbeat, or it will turn into butter. Avoid using the highest mixer speed.
• Spread the whipped topping over the assembled dessert.
• Refrigerate for at least 6 hours. If you prepare the whipped topping afterward, chill the dessert for 1 additional hour before serving. You can also make the whipped topping immediately after assembling the pavé.