Pay de Limón con Galletas María (Lemon Cake With Maria Cookies)

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Pay de Limón con Galletas María (Lemon Cake With Maria Cookies)

Yields:
Difficulty:

Ingredients

  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 1 cup fresh lime juice (18 key limes)
  • 1/2 teaspoon vanilla extract
  • 2 packs galletas Maria (7 ounces each, 24 cookies per pack)
  • Toppings
  • raspberries
  • blueberries
  • strawberries
  • whipped cream
Difficulty:

While in Mexico, I learned many delicious recipes. Among them were a few dessert recipes. My favorite desserts are those that are prepared with fresh lime or lemon juice. This recipe for pay de limón, or lemon cake, is simple and requires minimal ingredients. I could not believe how delicious and creamy it was. I'd swear it was some fancy dessert from a high-end bakery or restaurant. As a kid, and still today, I love galletas Maria. These humble biscuits can be enjoyed on their own but also serve as an excellent dessert ingredient. Crush them and use them to top off your mousse, like we did (twice!) in these recipes for mango mousse and key lime mousse.

As for this pay de limón recipe, I will be adding it to my menu for my upcoming family gatherings!

Directions

  1. In the blender, add the condensed milk, evaporated milk, lime juice and vanilla. Blend on high until it gets smooth and doubles in volume.
  2. Line a pan with parchment paper. I used a 9-inch round spring-form pan. Begin with a light layer of lime/milk filling on the bottom, just enough to cover. Add a layer of cookies. Continue layering until you run out of ingredients. After the third or fourth layer, I added a light layer of fresh fruit (sliced thin), then continued layering. Your last layer should end with the filling, not the cookies.Line a pan with parchment paper. I used a 9-inch round spring-form pan. Begin with a light layer of lime/milk filling on the bottom, just enough to cover. Add a layer of cookies. Continue layering until you run out of ingredients. After the third or fourth layer, I added a light layer of fresh fruit (sliced thin), then continued layering. Your last layer should end with the filling, not the cookies.
  3. Once done, top the pie with fruit and chill for at least 6 hours or overnight. When ready to serve, if using a spring-form pan, use a knife to release the edges of pie from the pan before unlocking the pan. Place on a serving platter and slice. Serve with whipped cream if you like, and enjoy!Once done, top the pie with fruit and chill for at least 6 hours or overnight. When ready to serve, if using a spring-form pan, use a knife to release the edges of pie from the pan before unlocking the pan. Place on a serving platter and slice. Serve with whipped cream if you like, and enjoy!

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