Leche Merengada Recipe

1. Rinse and dry the lemon with a paper towel to remove any dust. Grate the lemon peel onto a plate or into a small bowl. Be careful to remove only the yellow portion of the lemon peel, because the pith -- the white, fibrous membrane underneath -- is bitter.

2. Pour the milk, 1 cup sugar, cinnamon stick, and the lemon zest into a medium-sized saucepan and heat on ​medium-high. As soon as the milk begins to boil, reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.

3. Once cooled, remove the cinnamon stick and strain the milk through cheesecloth to remove the grated lemon zest.

4. Separate egg whites. Pour the egg whites and remaining sugar into a clean, dry glass bowl. Beat eggs whites to a stiff peak. 

5. Pour the milk into a large glass or ceramic mixing bowl, and carefully fold in the egg whites with a rubber spatula until the mixture is homogenous.

6. Cover the bowl, sealing it tightly. Place into the freezer for at least 2 1/2 hours. Remove from the freezer and mix on low speed with an electric mixer before serving.

7. Serve very cold in a tall glass with a long spoon or straw. Top with powdered cinnamon if desired. 

More Favorite Spanish Milk-Based Dessert Recipes:

• Spanish Leche Frita - Fried Milk Recipe

• Crema Catalana Recipe – How to Make Crema Catalana

• Rice Pudding Recipe - Arroz con Leche

• Easy Spanish Bread Pudding Recipe - Torrijas

• Classic Vanilla Flan Recipe - Vanilla Custard with Caramel Sauce