Lemon Pastel / Pastel De Limon

• 1 cup sugar
• 12 cup fresh lemon juice
• 3 large eggs
• 3 large egg yolks
• 12 cup whipping cream
• lemon slice
• fresh mint sprig

1. Preheat oven to 325*F.
2. Whisk sugar, lemon juice, eggs and eggs yolks in a large bowl until well-blended.
3. Gradually whisk in the whipping cream.
4. Strain through a sieve into 4x3/4 cup custard cups.
5. Arrange cups in a baking pan and add enough hot water to come half-way up the sides of the custard cups.
6. Bake, about 30 minutes, until custards are barely set in the centre.
7. Remove cups from water and cool slightly.
8. Cover, then refrigerate overnight.
9. (This can be prepared 2 days ahead and kept refrigerated).

sugar, lemon juice, eggs, egg yolks, whipping cream, lemon slice, mint sprig

Taken from www.food.com/recipe/lemon-pastel-pastel-de-limon-54836 (may not work)