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Recipe

Lemon Peel with Cream Cheese

Name: Lemon Peel with Cream Cheese
Prep time: 40 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 stick cream cheese; 1 can condensed milk; 1 can evaporated milk; 9 lemons; 3 packages Marie biscuit

40 mins

Low

4.8

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Creamy and easy-to-make lemon custard, a classic dessert among Mexican families that combines the citrus and lemony flavor of lemon with the creaminess of cream cheese and condensed milk. Accompanied by the crunchy texture of the cookie crust. A true delight

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Ingredients

8 portions

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1 stick cream cheese
1 can condensed milk
1 can evaporated milk
9 lemons
3 packages Marie biscuit

Preparation

Cut and squeeze the lemons in a cup or container.

Beat or liquefy the evaporated milk, with the condensed and the cream cheese bar until fully incorporated.

Incorporate the lemon juice while continuing to beat.

In a refractory place a bed of biscuits, pour a little of the mixture on top using a spatula, put another layer of cookies and pour another bit of the mixture and so on until filling the refractory, the last layer should be mixed.

Cover with plastic and refrigerate for 12 hours.

Another option is instead of using whole marshmallows, you can make powder and add a cup of melted butter, mix to form a paste, grease the refractory with butter and place the biscuit paste pressing with a spoon to evenly cover the refractory , then pour the whole mixture over this and refrigerate 12 hours.