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Pay de Limón Verde: A Tangy Slice of Comfort

Nothing quite captures the refreshing essence of a sunny day like a creamy and tangy Pay de Limón Verde. This lime pie is a beloved dessert across Latin America, celebrated for its simplicity and bold flavors. With a perfectly balanced combination of sweet and tart, this dessert is a true crowd-pleaser, ideal for family gatherings, casual dinners, or even as a midweek treat. 

Related Recipe: No-Bake Mazapan Cheesecake

Pay de Limón Verde, with its vibrant lime flavor and creamy texture, is a dessert that’s both versatile and satisfying. Whether you’re hosting a summer cookout, celebrating a special occasion, or just indulging in something sweet, this pie delivers. Its luscious filling made from cream cheese, sweetened condensed milk, and freshly squeezed lime juice sits atop a crumbly, spiced cookie crust. The result? A dessert that’s as easy to make as it is delicious.

Taste and Texture

  • The Pay de Limón Verde is a masterpiece of contrast and harmony. The filling is rich and creamy, with a velvety smooth texture that melts in your mouth. Its tangy lime flavor is perfectly balanced by the sweetness of the condensed milk, creating a dessert that’s indulgent without being overwhelming. The crust provides a crunchy, buttery base that adds depth and contrast to the creamy filling. Every bite is a perfect blend of textures and flavors that will leave you craving more.

Serving Suggestions

Presentation plays a big role in making this dessert truly shine. Here are a few ideas:

  • Classic Garnish: Top each slice with a swirl of whipped cream and a thin wheel of lime or a sprinkle of lime zest. This adds a pop of color and enhances the citrusy aroma.
  • Tropical Vibes: Serve with a side of fresh tropical fruits like mango slices or kiwi for a vibrant twist.

Storage Suggestions

To make the most of your Pay de Limón Verde, proper storage is key:

  • Refrigeration: Store the pie in an airtight container in the refrigerator. It will stay fresh for up to three days, maintaining its creamy consistency and crisp crust.
  • Freezing: Want to make it ahead of time? Freeze the pie! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to two months. Thaw in the refrigerator overnight before serving.
  • Serving Leftovers: For best results, enjoy leftovers within a few days, ensuring the pie maintains its delightful texture and flavor.

Ingredient Variations

Part of the beauty of this dessert lies in its adaptability. Here are a few creative variations to try:

  • Crust Alternatives: While the classic recipe calls for Mexican animal cookies, you can substitute with graham crackers, digestive biscuits, or even vanilla wafer cookies for a different flavor profile.
  • Citrus Swap: Experiment with lemons, key limes, or even a combination of citrus fruits for a unique twist on the traditional lime pie.
  • Extra Flavor: Add a teaspoon of vanilla extract or a pinch of sea salt to the filling to elevate the flavor even further.
  • Toppings Galore: Sprinkle crushed pistachios or drizzle a touch of caramel over the pie for added texture and sweetness.

FAQs

Can I make this pie ahead of time? 

Absolutely! Preparing the pie a day in advance allows the flavors to meld and ensures the filling is fully set. Store it in the refrigerator until ready to serve.

What if I don’t have gelatin? 

Gelatin helps the filling set, but you can substitute it with agar-agar for a vegetarian option. Adjust the quantity according to the package instructions.

How can I prevent the crust from becoming soggy? 

To keep the crust crisp, ensure it’s firmly packed and well-chilled before adding the filling. If desired, you can also lightly bake the crust and let it cool before filling.

Can I reduce the sweetness? 

If you prefer a less sweet dessert, reduce the amount of sweetened condensed milk.

Is it possible to make this pie gluten-free? 

Yes! Use gluten-free cookies for the crust to make the pie suitable for those with gluten sensitivities.

This no-fuss, effortless dessert will impress any crowd and makes a great, sweet ending to a Father’s Day or a celebration for your favorite grad. The presentation is fresh and it just screams summer to me. Don’t turn on the oven this summer, make this in a jiffy with just a few ingredients.

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Pay de limon verde

Pay de Limón Verde

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  • Author: Ericka Sanchez
  • Prep Time: 15 minutes
  • Refrigeration Time: 4 hours to overnight
  • Total Time: 0 hours
  • Yield: Serves 12 1x
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Description

This no-bake, citrusy pie will delight everyone at your outdoor gatherings. A sweet, creamy and tangy filling poured over a cookie crust, sweetened with dark brown sugar and  spiced with a hint of ground cinnamon. Traditionally made with green lemons, or Mexican lemons, this tasty dessert can also be made with yellow lemons.

Ingredients

Scale
  • 1 ½ cups Mexican Animal Cookies (or Maria Cookies) crumbs
  • 3 tablespoons dark brown sugar
  • ¼ teaspoon ground cinnamon
  • ¾ cup butter, melted
  • ½ cup cold water
  • 2 (.25 ounce) packets unflavored gelatin
  • 1 can sweetened condensed milk
  • 1 cup Mexican cream (or crème fraiche or heavy whipping cream)
  • 10 ounces cream cheese, room temperature
  • ¾ cup green lemon juice
  • 1 tablespoon green lemon zest
  • 5 drops green food coloring (optional)
  • Green lemon slices for decorating
  • Mint leaves for decorating

Instructions

  1. Whisk together cookie crumbs, dark brown sugar, and cinnamon in a large bowl. Add butter and stir to combine all ingredients. Mixture should resemble wet sand.
  2. Line the bottom of a 9”x 3” springform pan with wax paper. Spray the bottom and sides with non-stick cooking spray or brush with melted butter. Add cookie crumb mixture and press with a spatula or fingertips to make an even layer. Set aside.
  3. Whisk together water and gelatin in a small bowl. Set aside.
  4. Combine sweetened condensed milk, cream, cream cheese, lemon juice and lemon zest in a blender. Blend for 30 seconds, add food coloring (if using), blend a second time for 45 seconds.
  5. Microwave water/gelatin mixture for 20 seconds or until runny. Add to blender and blend again for 45 seconds more or until mixed well. Immediately pour mixture into prepared springform pan.
  6. Refrigerate for 4 hours to overnight. Run a small knife along the sides. Release springform pan, remove wax paper and place on a serving tray. Decorate with lemon slices and mint leaves. Slice and serve.