Mexican Lime Pietorta De Lima Recipes

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POSTRE DE LIMON (MEXICAN LIME DESSERT)



Postre de Limon (Mexican Lime Dessert) image

This is a favorite Mexican dessert. It's so easy to make and will become one of your favorites too!

Provided by princesa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h20m

Yield 12

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
2 limes, zested and juiced
1 (7 ounce) package Mexican Maria cookies (galletas Maria)

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.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 34.2 g, Cholesterol 20.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 121.5 mg, Sugar 21.3 g

MEXICAN LIME PIE/TORTA DE LIMA



Mexican lime pie/Torta de lima image

I got this recipe from my friend. Her hubbie Armando makes this. Story is that his mom use to make it for him when he was little. They are from Mexico city.

Provided by Blanca Fernandez

Categories     Other Desserts

Time 15m

Number Of Ingredients 5

3 pkg maria cookies
2 can(s) condensed milk (used la lechera brand)
2 can(s) evaporated milk
8 limes (juice)
lime zest, grated

Steps:

  • 1. Get your pretty pan ready. Mix milk and lime juice. Start by layering the cookies and layer with milk mix, add another layer. Milk mix should be at the top. Sprinkle lime zest.
  • 2. Refrigerate so that the milk mix will set.
  • 3. Cut up and enjoy!!!

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  • Juice the limes then strain them through a fine sieve and pour into a blender. Pour in the evaporated and condensed milks the add the vanilla extract. Blend for a couple of minutes or just until you achieve a smooth mixture. Don’t over do it so you don’t end up with lots of air bubbles.
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  • The last or top layer should end with the milk mixture. Make sure you try to smooth it over as much as possible. I also like to give the dish a gentle tap on the table to help with any air bubbles. Coat the top layer with lime zest, if desired but will add an additional nice strong lime taste. Cover the baking dish with plastic wrap or its own lid and refrigerate for at least 2 hours before serving. I like to leave mine in the fridge overnight to make sure the dessert has solidified enough and also so the cookies have soaked up the milk mixture.
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