Why Lemon Pie Paletas?
Lemon Pie Paletas are perfect for those hot summer days when you want something refreshing. They’re super easy to make and require only a few ingredients. You can stash them in the freezer whenever you get a craving for something sweet and tangy.
Plus, they’re a fun way to enjoy the communal spirit of Mexican street food culture. These little treats are simple yet packed with flavor, perfect for sharing with friends and family.
Ingredients
- Lemons: These paletas are easier to make with seedless lemons.
- Condensed Milk: Make these paletas vegan by using oat milk condensed milk.
- Crushed Graham Crackers: Add texture and flavor for that authentic pie crust feel.
- Melted butter, I use Miyokos
- Cane Sugar
- Salt: To enhance all the crumb flavor.
How to Make Lemon Pie Paletas
- Base: Blend the pulp of three lemons with one can of sweetened condensed milk. The mix should be tart, sweet, and creamy. Adjust as needed; add one or two tablespoons of cane sugar if you have a solid sweet tooth or the lemons are very tart. And if the mix is too sweet, add half a lemon, blend taste, and adjust as needed.
- Make the crumb. Crush the graham crackers into fine crumbs using a food processor or place them in a plastic bag and roll them with a rolling pin. Then, mix in the sugar, salt, and melted butter.
- Make the paletas: If you have paleta molds, great! If not, small cups or an ice cube tray can also work. Sprinkle a layer of crushed graham crackers at the bottom of each mold. Pour the lemon mixture over the crushed graham crackers. Tap the molds gently on the counter to remove any air bubbles. Place a stick in the center of each mold. If using cups or an ice cube tray, let the paletas freeze for about an hour before adding the stick so it stands upright.
- Freeze the paletas for at least 4 hours or until solid.
Helpful Tips
To unmold the paletas, run warm water over the outside of the molds for a few seconds to help them release.
To pulp the lemons, first, wash them thoroughly to remove any wax or residues. Then, cut the lemons in half horizontally. Using a spoon or a melon baller, carefully scoop out the lemon flesh and juices. Avoid the white pith beneath the pulp, as it is very bitter. Squeeze the skins to use all the juice.
Lemon Pie Paletas
This is how these Lemon Pie Paletas were born! My inspiration came from two things I adore: Mexican Carlota, this dreamy, light frozen dessert, and the incredible lemon pie.
These paletas are not just a frozen dessert but a refreshing, creamy, and tangy dessert. They capture all the tangy, creamy goodness of lemon pie, making them perfect for those hot summer days or anytime you need a taste of sunshine! So, are you ready to turn your lemon pie cravings into cool, refreshing paletas?
Equipment
Ingredients
For the “crust”
- 1 cups graham cracker crumbs about 8 full-sheet graham crackers, crushed
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter melted
For the paleta
- 3 lemons I prefer seedless lemons
- 1 can condensed milk
Instructions
Preparing the Graham Cracker Base
- Crush the Graham Crackers: If you're starting with whole graham crackers, you have a couple of options for crushing them into fine crumbs. For a quick and efficient method, use a food processor. Alternatively, you can place the crackers in a sturdy plastic bag and gently roll over them with a rolling pin until they are finely crushed.
- Mix Ingredients: In a bowl, combine the graham cracker crumbs with a little sugar and a pinch of salt for flavor enhancement. Add melted butter to the mixture. Stir until all ingredients are thoroughly mixed and the crumbs are uniformly moistened.
Making the Lemon Mixture
- In a blender, combine the lemon pulp with sweetened condensed milk. Blend these ingredients until the mixture is smooth and homogeneous.
Assembling the Paletas
- Layer the Crumbs: Begin by adding one teaspoon of your graham cracker mixture to the bottom of each mold.
- Add the Lemon Mixture: Pour the blended lemon and condensed milk mixture into the molds, over the crumb base. Fill them up leaving a little space at the top to add another layer of crumbs.
- Top Off with Crumbs: Sprinkle another layer of graham cracker crumbs on top of the lemon mixture. This will create a pleasant textural contrast when you bite into the paleta.
- Freeze: Place the molds in the freezer and let them set for 6 to 8 hours, ensuring they are solid before serving.
Notes
- Ensure Sticks Stay Centered: If you’re using sticks, insert them about an hour into the freezing process if the mixture has started to set. This helps the sticks stay upright and centered.
- Unmolding: To easily release the paletas from their molds, run the outside of the mold under warm water for a few seconds. Then, gently pull the stick. If the paleta doesn’t release immediately, run it under the water longer.
- How to pulp lemons: To pulp the lemons, first, wash them thoroughly to remove any wax or residues. Then, cut the lemons in half horizontally. Using a spoon or a melon baller, carefully scoop out the lemon flesh and juices. Avoid the white pith beneath the pulp, as it is very bitter. Squeeze the skins to use all the juice.
Nutrition
Serving: 1paletaCalories: 112kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 361mgPotassium: 76mgFiber: 1gSugar: 8gVitamin A: 140IUVitamin C: 21mgCalcium: 21mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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