The best lemon pie and cookies to share

Lemon Cookie Pie is a quick dessert to whip up for an unexpected dinner or lunch. It is also ideal to store in the refrigerator and offer to unexpected visitors or for a children's snack.

It is a traditional American dessert, which has several variations, as well as the decoration can vary according to the taste of whoever prepares it. However, you have some secrets to make this recipe perfect.

That is why below we will explain the preparation of this cake step by step, as well as offer some additional recommendations.

Lemon tart and cookies ingredients

• 200 grams of cookies.

• Coconut balls.

• The zest of a lemon.

• White chocolate.

• 100 grams of butter.

• 2 packages of puff pastry cookies.

• 250 grams of cream cheese.

• 150 ml of lemon juice.

• 20 ml of whipping cream (only 35% fat).

• 400 ml of condensed milk.

Steps for the elaboration

Note: Due to the length of the steps to follow, we will divide the process into several parts.

Preparation of the cake base

1. Place the cookies in a food processor or grinder and begin to crush completely, then place in a bowl.

2. Add the zest of a lemon to the bowl and mix very well, pressing so that the cookies are impregnated with the lemon flavor.

3. Add 100 grams of solid butter and with the help of a paddle or spoon, integrate this mixture very well, pressing and taking care that there are no lumps.

4. Place the cookie base in a mold, distributing well so that it is an even base and squashing with the trowel or spoon so that it sits and is smooth.

5. Clean around the pan, so there are no traces of crushed cookies.

6. Reserve the mold in the fridge.

Preparation of the mixture

1. In a blender or mixer, add the 250 grams of cream cheese, followed by the 200 ml of whipping cream and the 400 ml of condensed milk.

2. It begins to beat to integrate well until we notice that everything has been well integrated. You can help yourself with a paddle to make sure the condensed milk doesn't stick to the bottom or sides.

3. Pour the 150 ml of lemon juice into the mixture and continue beating for a few more seconds to integrate it. The ideal is to add it little by little while we continue beating to prevent lumps from forming.

4. We continue mixing until obtaining a homogeneously thick cream. From here you should continue very quickly to prevent the mixture from continuing to thicken.

Assemble the cake

1. Add a generous layer of the mixture and with the help of a spoon or ladle spread well over the entire surface of the base, trying to flatten and make the surface even.

2. Take the puff pastry cookies and layer them on top of the cream until the entire surface is covered. Take into account that the cookie must be glued to the mold.

3. Continue alternating a layer of cream, followed by a layer of cookies until the ingredients are gone or until you reach the surface of the pan.

4. We will finish the layers by placing a layer of cream mixture last. Smooth the base as much as possible with the help of a spatula or spoon.

5. You clean the edges and let it rest in the fridge until it is completely set for 4 to 5 hours.

6. Remove the mold by peeling off the cream from the surface with the help of a spatula.

Cake decoration

1. Grate the white chocolate onto the surface of the cake.

2. If you like, you can crush the leftover cookies and spread them on the surface.

3. Place the coconut balls, only if you like, on the surface of the cake, arranging them around.

Recommendations and tips for a perfect lemon cake and cookies

• If you like, you can add the melted butter instead of the solid butter so that it is better incorporated into the crushed cookies.

• If you are one of those who do not like the cookie to be noticed on the cake, just remove it from the surface of the mold and place it two millimeters from it.

• In case you want to leave the cake without decoration, it will be enough to leave the cake to rest in the refrigerator after finishing the last layer of cream.

• If you don't have a blender or mixer, you can whip the cream by hand, but very vigorously.

• Another option to decorate is to add a layer of white chocolate on the surface. Also, it is ideal to decorate with Italian meringue and burn a little with a flambé.

• Remember that the lemon juice will thicken the mixture, so it will be essential that the lemons you choose are fresh and contain a lot of juice. Avoid lemons that are dried or with signs of rottenness.

Conservation of the cake

Remember that this lemon cake is a cold dessert, so you should place it in the refrigerator to keep it optimal. If you leave it out of the refrigerator for too long, the cream on the cake can turn sour, making it unfit for consumption.

The least a lemon tart can keep at room temperature is for a couple of hours. After 2 hours, it is best to return it to the refrigerator. However, it is best to remove it from the refrigerator just to remove a portion and put it back.

Conclusions of the lemon cake with biscuit

The lemon and cookie cake is a sweet dessert with a certain sour touch thanks to the lemon juice, which integrates very well with the flavor of the cookie. Its combination of textures and flavors is a delight to the palate.

That is why we recommend you try this recipe at home and surprise all your guests with this soft dessert. We also recommend that you share this recipe with all your friends who love cooking.