Lemon Pastel / Pastel De Limon

1. 1

   Preheat oven to 325*F.

2. 2

   Whisk sugar, lemon juice, eggs and eggs yolks in a large bowl until well-blended.

3. 3

   Gradually whisk in the whipping cream.

4. 4

   Strain through a sieve into 4x3/4 cup custard cups.

5. 5

   Arrange cups in a baking pan and add enough hot water to come half-way up the sides of the custard cups.

6. 6

   Bake, about 30 minutes, until custards are barely set in the centre.

7. 7

   Remove cups from water and cool slightly.

8. 8

   Cover, then refrigerate overnight.

9. 9

   (This can be prepared 2 days ahead and kept refrigerated).

* Per serving · 4 servings · Values may vary.

No additional tips available.