Overview
- Los Andes details a four‑ingredient lemon cake that layers vanilla cookies with a filling of 380 g condensed milk, 400 g cream cheese, 200 ml cream and 120 ml lemon juice, then chills for at least five hours or overnight.
- TN shares a freezer‑set lemon cream torta that mixes cream, condensed milk and lemon juice, freezes for a minimum of three hours and keeps refrigerated for up to three days.
- TN also suggests practical tweaks such as swapping in yogurt or low‑fat cream cheese for a lighter version and adding chopped nuts to the crust for extra crunch.
- LA GACETA offers a key lime pie variant using 300 g cream cheese, 150 ml cream, 50 g sugar, three egg yolks and the juice and zest of three limes, then sets the tart in the freezer for about six hours with only brief oven use noted.
- A common method runs through the features with crushed cookies bound by melted butter for the base and a dairy mixture tightened by lemon or lime acidity for a creamy yet firm finish.