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Overhead look at a piece of lemon pavê

Lemon Pavê (Pavê de Limão

Prep Time 20 mins
Total Time 20 mins
Servings 12


  • 1/2 cup milk
  • 1/4 cup limoncello
  • 3 egg whites
  • 1/2 cup lemon juice
  • 1 can sweetened condensed milk
  • 2 cans crema media

  • 2 cups heavy whipping cream
  • 8 tablespoons powdered sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons limoncello
  • Zest of one medium lemon


  • Whip the egg whites until stiff peaks form.
  • Then add the lemon juice, condensed milk and media crema.
  • Continue whipping until it thickens to a semi soft cream.
  • In a small bowl, mix the milk and the limoncello.
  • Submerge the cookies in the milk mixture and then remove immediately. Do not soak the cookies or they will dissolve.
  • Cover the bottom of a 9" x 13" Pyrex (or other dish with raised sides) completely in a single layer of moistened cookies.
  • Pour half of the lemon cream mixture over the moistened cookies and spread evenly.
  • Add a second layer of moistened cookies on top of the lemon cream.
  • Top the second layer of cookies with the remaining cream.
  • Cover the dish and refrigerate for about two hours.
  • Discard the remaining milk and limoncello mixture.
  • Place the bowl and whisk attachment of a mixer in the freezer for at least 5-10 minutes before making the lemon whipped cream for the topping.
  • When the pavê is chilled, prepare the whipped cream.
  • Add the heavy whipping cream and powdered sugar to the chilled bowl.
  • Whip until the cream is the consistency of a heavy syrup.
  • Add the lemon juice and limoncello.
  • Mix until the whipped cream is very thick and starts to clump.
  • Zest one lemon and fold the zest into the whipped cream.
  • Top the pavê base with the whipped topping.
  • Garnish with thin slices of lemon.
  • Serve cold and refrigerate again immediately.