Go Back

Cold Lemon Cookie Cake

A delightful chilled dessert blending tart lemon flavor and creamy goodness, perfect for gatherings and summer afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g María cookies or digestive biscuits
  • 80 g melted butter
  • 1 unit zest of 1 lemon (optional) For additional flavor
For the filling
  • 400 g condensed milk
  • 200 ml whipping cream or dessert cream
  • 120 ml fresh lemon juice (from 2 to 3 lemons)
  • 1 envelope neutral gelatin or agar-agar (optional) For a firmer texture
For decoration
  • to taste Additional lemon zest
  • unit Thin slices of lemon
  • unit Mint leaves
  • unit Cookie crumbs
  • unit Whipped cream For decoration

Method
 

Preparation of the crust
  1. Crush the digestive biscuits into fine crumbs in a mixing bowl.
  2. Combine the crumbs with the melted butter and optional lemon zest.
  3. Press the mixture into the bottom of a 20 cm mold to create a firm base.
Preparation of the filling
  1. In another mixing bowl, whisk together the condensed milk, whipping cream, and fresh lemon juice until smooth and creamy.
  2. Add optional gelatin if you prefer a firmer texture and mix well.
  3. Pour the lemon filling over the biscuit base and smooth the top with a spatula.
Chilling and serving
  1. Allow the cake to rest in the refrigerator for at least four hours or until firmly set.
  2. Decorate the cake with lemon zest, thin slices of lemon, mint leaves, cookie crumbs, and whipped cream.
  3. Slice and serve chilled.

Notes

For added crunch, fold in crushed nuts into the crust. You can also add a layer of lemon curd for a special touch or swap lemon with other citrus fruits for variations.