Overview
- Los Andes’ latest recipe drops both oven and mixer, combining crushed‑cookie crust with condensed milk, lemon juice and cream or yogurt, then chilling for at least three hours.
- TN details a freezer‑set lemon cream over a cookie‑and‑butter base, highlights adjustable acidity and sweetness, and suggests lighter swaps like yogurt or low‑fat cream cheese with nut add‑ins.
- Los Andes also offers a four‑ingredient, no‑bake lemon torta layered with vanilla cookies and a cream‑cheese–condensed‑milk filling, recommending five hours or overnight refrigeration.
- For a faster alternative, TN features a three‑ingredient stovetop custard of milk, cornstarch and sugar that sets in the fridge in about an hour.
- As an oven‑baked variant, Los Andes proposes a ricotta‑and‑lemon tart sweetened with non‑sugar alternatives, baked at 180 °C for about 20–25 minutes and served chilled.