Lemon custard cake

Beat the condensed milk, cottage cheese, lemon rind and juice together until just blended. Reserve one or two Tennis biscuits to crumble later. Quickly dip the remaining biscuits in the orange juice just before use so that they are moist, but not soggy. Arrange a layer of Tennis biscuits in a pretty square or rectangular glass dish. Spread a layer of the condensed milk mixture on top of the biscuits, followed by a layer of custard. Repeat the layers until all the ingredients have been used up. Crumble the reserved Tennis biscuits and sprinkle on top of the cake. Chill the cake over night. Serve the cake, cut into squares from the dish it was made in.