A chilled pie with a crisp cookie crust and a soft, sweet-tart lemon-yogurt cream filling that's refreshing without ever needing to turn on the oven. Perfect for hot weather or whenever you want a pretty dessert without the fuss. It tastes light and creamy, with a citrusy touch that keeps you coming back for more.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie or digestive biscuits
- 100 grams Unsalted butter, melted
- 250 grams Cream cheese, room temperature
- 150 grams Thick plain yogurt
- 150 ml Sweetened condensed milk
- 80 ml Fresh lemon juice
- 1 tsp Grated lemon zest
- 10 grams Plain gelatin powder
- 50 ml Boiled water, for dissolving the gelatin
- 100 ml Liquid whipping cream, whipped to stiff peaks
- 2 tbsp Fine granulated sugar
- to taste Thinly sliced lemon, for garnish
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👩🍳 Instructions
- 1 Crush the biscuits into fine crumbs, either using a food processor or by placing them in a plastic bag and rolling over them with a bottle.
- 2 Mix the biscuit crumbs with the melted butter, stirring until the texture resembles wet sand.
- 3 Pour the biscuit mixture into a removable-bottom pie pan, pressing it down with the back of a spoon or the bottom of a glass until it's firm and even across the bottom and up the sides of the pan. Chill in the refrigerator for at least 20 minutes until firm.
- 4 Dissolve the gelatin powder in the boiled water, stir well, then heat briefly over low heat or in the microwave for 15-20 seconds until clear and fully dissolved. Set aside until lukewarm.
- 5 In a separate bowl, beat the cream cheese with the fine sugar using a mixer until smooth and lump-free.
- 6 Add the yogurt, sweetened condensed milk, lemon juice, and lemon zest to the cream cheese. Beat again until everything is well combined and smooth.
- 7 Pour the gelatin mixture into the cream mixture little by little while whisking quickly so it doesn't clump.
- 8 Fold in the whipped cream that's been beaten to stiff peaks, gently folding with a spatula (folding technique) so you don't lose the air.
- 9 Pour the lemon cream mixture over the firmed-up biscuit crust, smoothing the surface with a spatula.
- 10 Cover with plastic wrap and chill in the refrigerator for at least 4 hours, ideally overnight, until the filling is completely set and firm.
- 11 Before serving, carefully remove the pie from the pan, garnish with thin lemon slices on top, then slice and serve chilled.
💡 Tips
• Make sure the gelatin mixture isn't too hot when mixed into the cream cheese, so the texture doesn't break or become lumpy.
• Use cream cheese and yogurt that are truly at room temperature so the mixture blends easily and smoothly when beaten.
• For neat slices, dip your knife in hot water and wipe it dry before cutting the set pie.
• You can substitute lime or local calamansi lime if you want a sharper, more local citrus flavor.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
20 g
Fat
28 g
Carbs
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