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Pastel de limon

July 17, 2014 by Valerie Lugonja 2 Comments

The Grand Finalé to a Great Fiesta!

Pastel de limon

As Brendi asked for the recipe for the finalé served at our Mexican Cooking Day with Chef Hugo Raya, I thought I would post it separately, for all to enjoy. The step by step photos are actually in the post recapping our triumphant day. However, this is a simple dessert, easy to make and one that would travel easily for a summer potluck.

Pastel de limon

I will warn you that the recipe makes two of the dishes you see above, not just one. You may want to halve the recipe.

Pastel de limon

You could probably add other citrus flavours, and I would experiment with strawberry or raspberry, as well, adding the sieved juice to the milky mixture for a cloudy pink concoction.

Pastel de limon

If you come up with any other ideas, please chime in, below. I do feel that the fresh fruit salad and fresh mint are almost necessary compliments to this dish as it is refreshing, feels light, but is very substantial and the fruit and mint offer a well balanced finish.

Pastel de limon

Then again, mint and lime sing Summer, to me!

Pastil de limon

Thank you Chef Hugo, for this recipe. If you have eaten or made Pastel de limon, please share your story! Or, if you have another favourite Mexican dessert, share that. Let’s get this conversation started.

Pastel de limon
Print

Pastel de limon

This recipe makes two high 10x12 casserole dishes filled to the top.
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 24
Author Valerie Lugonja via Chef Hugo Raya

Ingredients

  • 1 1/2 boxes of Maria cookies (biscuit type cookie)
  • 3 can of sweetened condensed milk
  • 700 g of whole milk
  • 15 medium limes , juiced
  • mint for garnish

Instructions

  1. Combine sweetened condensed milk and freshly squeezed lime juice; blend, and add whole milk until desired consistency is achieved (about 700g)
  2. Layer casserole or spring form cake pan with cookies, filling all spaces; pour layer of filling over layer of cookies repeating three to four times, or until ingredients are used and the top layer of cookies is completely covered with cream
  3. Grate lime zest on top, for garnish
  4. Set in fridge for 4 hours; slice and serve garnished with fresh mint and fruit salad

The Mexican Flan, Queso de Flan, below, is another great dessert for a Mexican Fiesta, but for a more formal kind of meal, as they are presented individually.

1 Christmas In November 2014 and Mexican Flan

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Filed Under: Cakes, Other, Summer Tagged With: limes, Maria Biscuits, sweetened condensed milk

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Chef Hugo Raya Shares Passion and Mexican Recipes
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Comments

  1. Brendi says

    July 17, 2014 at 10:50 pm

    Valerie, what would happen if we used the juice from our marvelous Evan’s cherries instead of the lime juice? Just a thought. The flan reminds me of the truly delicious custards we ate in the Dominican Republic, baked then served chilled, sometimes with caramel, sometimes with passion fruit puree. A small taste of heaven. Brendi

    Reply
    • Valerie Lugonja says

      July 19, 2014 at 10:59 am

      I think the cherry juice may be too tart? Worth a try, though! I adore anything with passion fruit!
      🙂
      V

      Reply

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