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Lemon Peel with Cream Cheese

40 mins
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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


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


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.


Garnish with a little grated lemon or coconut or some mango strips.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (5)
Cris Murua
17/03/2018 22:31:36
Deliciosa y facil puedes congelarla y sabe aun mejor
Brenda Brenda
07/12/2015 21:36:11
Facilisimo Es una receta muy facil y muy rica , me encanto.
Paulina Estephany
02/08/2013 13:17:02
se ve delicioso *-* pero tengo una duda... de cuantos gramos es la barra de queso crema?...
Carlos Rdev
11/06/2013 17:00:41
Muy rico Se esta refrigerando en este momento ;)
Maria Guadalupe Tristan Roque
06/04/2013 22:13:27
facil de elaborar y rapidisima facil y riquisima¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡

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