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.

Pay de Limón Verde - Nibbles and Feasts

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

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Instructions

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.
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.
Whisk together water and gelatin in a small bowl. Set aside.
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.
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.
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.