1. Mix the gelatin and 3 tablespoons of water in a cup. Let sit for 1 – 2 minutes.

2. Mix the sugar and 1 cup of water in a microwave-safe bowl and cover with a microwave lid. Cook on HIGH (1200W) for 1 1/2 – 2 minutes. Stir until the sugar dissolves.

3. Place the bottom of the bowl in ice water.

4. Add the sour cream, and mix in with a rubber spatula. Stir in the gelatin mixture.

5. Break the cookies into small pieces and add them to a greased 2-quart bowl. Pour in the cream mixture. Stir to combine.

6. Refrigerate for 2 hours.

7. Divide into six servings on individual plates. Sprinkle lemon slices with sugar and place them on top. Cut lemon to its center and twist in 'S' shape.

* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.