Lemon cookie cake

By Cristina Aguirre

This Mexican treat has been with me since I was a kid. It’s the perfect balance of sour lemon and creamy milk. You will need to hit up your Mexican aisle at the food market for some of the ingredients. This cold dessert is perfect for spring because you don’t need an oven, just a refrigerator.

In a large bowl, combine one can of sweetened condensed milk, 1/2 cup of sour cream and the juice of 4 squeezed lemons or limes. Whisk them all together until you get a creamy texture, then set aside. Grab a small square pan, about an inch-and-a-half deep, and pour in a little bit of the batter at the bottom surface. Then grab some cookies and arrange them to create one layer.

With each pour of batter, add a layer of cookies. Repeat as many times as you want, but make sure to leave some lemon batter at the end.  After your last layer, pour the rest of the batter on the top. Grab a few cookies and crumble them to add to the top of the layer. Once you are done, cover with plastic wrap. Leave overnight in the refrigerator or 6 to 8 hours. Then enjoy!


1    pack of Goya Maria cookies (7 ounce package; reserve 5 cookies for crumbs)

1    can of sweetened condensed milk

4     lemons (you can use limes instead)

1/2 cup of sour cream

2    tablespoons crushed cookie crumbs


1.    Mix the sweetened condensed milk with the juice of 4 squeezed lemons

2.    Whisk until creamy

3.    Layer cookies at the bottom of baking pan

4.    Pour batter on top of each layer, repeating until you have four layers

5.    Crumble remaining cookies on top

6.    Refrigerate overnight or up to 6 to 8 hours