Lemon Pie with Crepes

Name: Lemon Pie with Crepes
Prep time: 60 min
Cook time: 20 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 cups cow's milk, for crepes; 3/4 cups flour, for crepes; 1/4 cups butter, melted, for crepes; 2 eggs, for crepes; 1/8 cups sugar, for crepes; 1 teaspoon vanilla essence, for crepes; 4 cups cream cheese, for the filling; 1 cup condensed milk, for the filling; 3 tablespoons lime zest, green, for the filling; 1/2 cups lime juice, for the filling; 3 cups whipping cream, for topping; 1 cup icing sugar, for topping; 5 tablespoons lime zest, for topping; 2 limes, sliced, for decoration; peppermint, for decoration

Yamilette González

Prepare this soft crepe cake with a delicious hint of lemon and cheese, featuring an extra cream cheese ingredient. This rich and easy no-bake cake is filled with a green lemon cream and sweetened condensed milk, topped with a thick whipped cream and a touch of lemon zest, decorated with lemon and mint. Would you like to enjoy it with a cup of coffee or a glass of cold 100% grape juice from Jugo del Valle?

Reviewed by Editorial Team of Kiwilimón

Published: 08-09-2017

Preparation

40 mins

20 mins

Low

In a bowl, combine the sugar, butter, milk, egg, and vanilla. Mix until well integrated. Heat a skillet over medium heat and make crepes with the previous mixture until you achieve the number of layers you want for the cake. Set aside. In a bowl, combine the cream cheese, sweetened condensed milk, lemon juice, and lemon zest, and beat until you achieve a smooth mixture. Place a cake mold on a tray and put one crepe as the base and a layer of filling. Repeat until several layers are formed. Refrigerate. In a bowl, whip the heavy cream until it doubles in volume, add the powdered sugar and lemon zest. Cover the cake with the whipped cream. Decorate with lemon slices and mint leaves. Cut a slice and enjoy.