Lemon Pastel Pastel De Limon Recipes

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

Ingredients

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

LEMON PASTEL / PASTEL DE LIMON

Lemon Pastel / Pastel De Limon image

I have wonderful past-memories of living on Spain's Balearic Islands. Food-wise, this Ibiza custard is one of them ... (Cunejo Aioli is another if anyone cares to pass on the recipe?) NOTE: This wonderful desert separates into two distinct layers as it bakes. Mmmmm ! Fantastico!

Provided by Gerry sans Sanddunes

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1/2 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/2 cup whipping cream
lemon slice
fresh mint sprig

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).

Nutrition Facts : Calories 399.9, Fat 18.1, SaturatedFat 9.2, Cholesterol 356.7, Sodium 70.2, Carbohydrate 54.2, Fiber 0.1, Sugar 51.1, Protein 7.5

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