Best Pan De Limon Mexican Lemon Pudding Recipes

CARLOTA

Steps:

• Blend the two types of milk together with the lemon juice and set aside.
• In an 8x8 glass baking dish, put one layer of cookies along the bottom, covering the entire bottom of the pan.
• Cover the first layer with part of the sweet sauce
• Repeat until the cookies are gone, finishing with a final layer of sweet sauce.
• Freeze for at least 2 hours and serve!

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.

IRISH FLUFFY LEMON PUDDING

Steps:

• Cream the butter.
• Add sugar and beat well.
• Grate the rind of the lemons and squeeze out the juice, strain, set aside.
• Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
• Add the milk.
• Whisk the egg whites stiff and fold gently into the batter.
• Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
• Dredge with Icing sugar (optional).
• Serve with whipped cream (optional).

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

MAGIC LEMON PUDDING

Steps:

• Place the Flour, butter, 100g of sugar, lemon rind and the 2 eggs in a bowl or mixer.
• Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
• Put the juice of a lemon in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
• Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
• Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now be golden and firm on the top and the sauce will be on the bottom.
• Serve with Yoghurt or Cream. Enjoy!

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.

BAKED LEMON PUDDING

Steps:

• In a medium mixing bowl, combine sugar, flour and salt.
• Stir in lemon juice, zest, beaten egg yolks, butter and milk.
• In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
• Pour into buttered 6 cup casserole dish.
• Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.
• Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
• **During baking this separates into a cake-like topping with a lemon sauce beneath.