Lemon Pay with Cookies
My aunt in Mexico would make this simple and delicious pie for special occasions. It’s easy enough for a quick weeknight dessert, but make sure to leave plenty of time for freezing (2-3 hours minimum). This is a great lower fat alternitive to cheesecake but tastes just as decadent.
Easy Lemon Pie Cookies
This recipe is made using a store bought pie crust, also you can use your homemade pie crust recipe and prepare your own fruit filling.
There are two ways to prepare this cookies, cutting the 3-inch circles before filling and after the filling is applied on pie crust.
I’ve made it both ways, but prefer cutting the circles before filling, because it’s much easier to re-roll the scraps.
This delicious lemon pie or cake is very easy to make and delicious. With condensed milk and a biscuit base maría. You can also use gluten-free cookies and you will have a delicious dessert suitable for coeliacs.
Ingredients:
1 can of milkmaid
1 can of evaporated milk
3 packs of Maria Cookie
6 lemons
1 1/2 bars of butter
Preparation:
Mix the milkmaid along with evaporated milk in a medium container add the butter (melted) as it has a homogeneous mix add the juice of 6 lemons (eye, here’s the secret of the recipe, they must be juicy but not sour , if not, they will ruin our pay). You’ll see our thick mix.
Put with a ladle in a large mold our mixture, then put a flat of marias cookies, after more of our mix and so on until our mix is over left in the freezer from 1:30 to 2:00 hours and serve.