Lemon Pastel Pastel De Limon Recipes

POSTRE DE LIMON (MEXICAN LIME DESSERT)

Steps:

• Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.
• Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
• Cut into squares. Garnish with lime zest.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

LEMON PASTEL / PASTEL DE LIMON

Steps:

• Preheat oven to 325*F.
• Whisk sugar, lemon juice, eggs and eggs yolks in a large bowl until well-blended.
• Gradually whisk in the whipping cream.
• Strain through a sieve into 4x3/4 cup custard cups.
• Arrange cups in a baking pan and add enough hot water to come half-way up the sides of the custard cups.
• Bake, about 30 minutes, until custards are barely set in the centre.
• Remove cups from water and cool slightly.
• Cover, then refrigerate overnight.
• (This can be prepared 2 days ahead and kept refrigerated).