Imperial Sugar
Dixie Crystals

Pay de Limón Verde

Pay de Limón Verde Dixie


  • 1 1/2 cups Mexican Animal Cookies (or Maria Cookies) crumbs
  • 3 tablespoons Dixie Crystals Dark Brown Sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups unsalted butter, melted
  • 1/2 cup cold water
  • 2 packets (.25 oz each) unflavored gelatin
  • 1 can sweetened condensed milk
  • 1 cup Mexican cream (or crème fraiche or heavy whipping cream)
  • 10 ounces cream cheese, room temperature
  • 3/4 cup green lemon juice
  • 1 tablespoon green lemon zest
  • 5 drops green food coloring (optional)
  • Green lemon slices for decorating
  • Mint leaves for decorating


  1. Whisk together cookie crumbs, dark brown sugar, and cinnamon in a large bowl. Add butter and stir to combine all ingredients. Mixture should resemble wet sand.
  2. Line bottom of a 9 X 3-inch springform pan with wax paper. Spray bottom and sides with nonstick cooking spray or brush with melted butter. Add cookie crumb mixture and press with a spatula or fingertips to make an even layer. Set aside.
  3. Whisk together water and gelatin in a small bowl. Set aside.
  4. Combine sweetened condensed milk, cream, cream cheese, lemon juice, and lemon zest in a blender. Blend for 30 seconds, add food coloring (if using), and blend a second time for 45 seconds.
  5. Microwave water/gelatin mixture for 20 seconds or until runny. Add to blender and blend again for 45 seconds more or until mixed well. Immediately pour mixture into prepared springform pan.
  6. Refrigerate for 4 hours to overnight. Run a small knife along sides. Release springform pan, remove wax paper, and place it on a serving tray. Decorate with lemon slices and mint leaves. Slice and serve.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ericka Sanchez @nibblesandfeasts.