If you’re craving a homemade dessert but want to avoid a long, fussy kitchen session with a ton of utensils, this cake is the perfect fit. It’s simple to make, uses ingredients you can find in any grocery, contains no added sugar, and requires no oven or mixer. We’re talking about the easiest lemon cake imaginable: sugar-free, oven-free, and blender-free. It’s designed for quick, satisfying results without the usual baking drama.
Apple Pie Like You’ve Never Eaten Before: The Original Recipe Redesigned
Grandma’s Lemon Pie
- Cookies for crushing
- Half a cup of melted coconut oil
- A glass of skim milk
- 300 grams of cream cheese
- Three tablespoons of unflavored gelatin
- Quarter glass of lemon juice
- One tablespoon of lemon zest
- One tablespoon of vanilla extract (optional)
- Sweetener to taste: agave, stevia, or panela syrup
Recipe
The crust starts with cookies crushed to a sandy texture that will form a sturdy base. Butter melts in the microwave, or for a healthier option, coconut oil can be used. The crushed cookies and melted fat are combined, then pressed into the mold. The crust rests in the refrigerator for about an hour to firm up. This step creates a crisp, lightly sweet foundation that contrasts beautifully with the creamy filling.
Lemon Pie. The preparation of the filling follows next. Gelatin is prepared according to the manufacturer’s directions, then the cream cheese is blended with lemon juice, lemon zest, milk, the chosen sweetener, and vanilla essence. The cooled gelatin is folded into the mixture, ensuring a smooth and glossy texture. The entire filling is poured over the chilled crust and left to chill for roughly five hours, allowing the flavors to meld and the texture to set into a silky, sliceable dessert. This approach results in a bright, citrus-forward pie that stays light yet indulgent, a rare balance that makes it a crowd-pleaser at any gathering. [Attribution: traditional family recipe, adapted for modern ingredients].