Can I use a different type of flour?

Corn flour is essential for this recipe to achieve the authentic texture and flavor. Substituting it may alter the dish significantly.

How long should I refrigerate the dessert?

Refrigerate for at least 2 hours to ensure it sets properly and is served cold.

Can I use lemon juice instead of peel?

Lemon peel is recommended as it provides a subtle citrus aroma and flavor without overpowering the dessert.

What can I use as a garnish if I don't have candied lemon peel?

You can use fresh lemon zest or a sprinkle of powdered sugar as an alternative garnish.

Can I make this dessert ahead of time?

Yes, this dessert can be made a day in advance and stored in the refrigerator until ready to serve.

Lemon Fudge

Name: Lemon Fudge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 cups corn flour for tortillas; 4 cups milk; 4 lemons peel, cut into thin strips (julienne); 125 g butter; 0.75 cup sugar; 4 egg yolks; 4 egg whites

@cocinero44

Mexican Dessert Vegetarian Contains Eggs

This delightful dessert combines the creamy texture of atole with the refreshing zest of lemon peel. The recipe brings back memories of family gatherings and the comforting aroma of milk simmering with citrus. It's a perfect treat to serve chilled, offering a balance of sweetness and tanginess.

Prep Time

20min

Cook Time

15min

Total Time

35min

How to make Lemon Fudge

Step 1
Bring the milk to a boil along with the julienned lemon peel.
Step 2
In a separate bowl, mix the corn flour with the sugar, and gradually incorporate this mixture into the milk, stirring constantly to prevent lumps from forming.
Step 3
Gradually add the butter, piece by piece, while continuing to stir.
Step 4
Once the mixture (atole) thickens, remove it from the heat.
Step 5
Add the egg yolks one at a time, beating well after each addition.
Step 6
Return the mixture to the heat for one minute, then remove it and allow it to cool.
Step 7
In a separate bowl, beat the egg whites until stiff peaks form.
Step 8
Gently fold the beaten egg whites into the cooled atole mixture, using a folding motion to maintain the airiness of the egg whites.
Step 9
Pour the mixture into a serving dish and refrigerate.
Step 10
Serve cold and garnish with candied lemon peel.

Nutrition (per serving)

Calories

355.3kcal (17.76%)

Protein

8.4g (16.84%)

Carbs

34.8g (12.65%)

Sugars

15.4g (30.9%)

Healthy Fat

6.9g

Unhealthy Fat

14.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the milk is stirred constantly when adding the corn flour to prevent lumps.
Allow the atole mixture to cool completely before folding in the egg whites to maintain their airiness.
Use fresh lemon peel for a more vibrant citrus flavor.
Refrigerate the dessert for at least 2 hours before serving for the best texture.

FAQS

Can I use a different type of flour?
Corn flour is essential for this recipe to achieve the authentic texture and flavor. Substituting it may alter the dish significantly.
How long should I refrigerate the dessert?
Refrigerate for at least 2 hours to ensure it sets properly and is served cold.
Can I use lemon juice instead of peel?
Lemon peel is recommended as it provides a subtle citrus aroma and flavor without overpowering the dessert.
What can I use as a garnish if I don't have candied lemon peel?
You can use fresh lemon zest or a sprinkle of powdered sugar as an alternative garnish.
Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance and stored in the refrigerator until ready to serve.

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@cocinero44

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