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Ingredients

Adjust Servings:
For the pastry:
2 egg yolks
100 g sugar
100 g butter, softened
180 g flour
1 tsp leaven
1 pinch salt
1 lemon zest
For the filling:
400 g (1 can) condensed milk, sweetened
2 lemons juice
1 lemon zest
2-3 egg whites
1-2 tbsp powdered sugar
Tarte de Limao – Portuguese Lemon Tart

Tarte de Limao – Portuguese Lemon Tart

Features:
  • Vegetarian
Cuisine:
  • 70
  • Serves 8
  • Medium

Ingredients

  • For the pastry:

  • 2 egg yolks

  • 100 g sugar

  • 100 g butter, softened

  • 180 g flour

  • 1 tsp leaven

  • 1 pinch salt

  • 1 lemon zest

  • For the filling:

  • 400 g (1 can) condensed milk, sweetened

  • 2 lemons juice

  • 1 lemon zest

  • 2-3 egg whites

  • 1-2 tbsp powdered sugar

Directions

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Lemon tarts are my weakness. The combination of crusty edges, thick sour-sweet filling and fluffy meringue is a perfect dessert to go with coffee for me. I found this recipe by chance in a book about Portuguese cuisine. I liked it so much that I even don’t order a lemon tart in cafes anymore – this one is much more delicious 🙂

Condensed milk desserts are extremely popular in Portugal, and this dessert is not an exception. This lemon tart is easy to make and it requires no special products.

Highly recommend!

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Steps

1
Done

In a bowl, add sugar, flour, salt, leaven, egg yolks, butter and lemon zest. Mix until smooth. Roll into a ball, cover with plastic wrap and place in the fridge for 30 min. If you keep it in the fridge for a longer time, you should leave it to warm up at room temperature for 10-15 min, as it will be too hard to roll out.

2
Done

Preheat the oven to 180 degrees Celsius.

3
Done

Between two cooking sheets or plastic wrap, roll the pastry into a circle big enough to cover the bottom and the sides of your tart pan. Carefully fold the pastry over your rolling pin, then drape it over the pan, carefully removing the cooking sheets. Both the bottom and the sides of the pan should be fully covered with the pasty. Remove the cooking sheets. If the pan is not nonstick, then grease it with butter and sift with flour beforehand.

Important! As the pastry is very soft, I recommend you roll the pastry between cooking sheets or plastic wrap! Otherwise it will stick to your rolling pin and break. Cooking sheets will help you roll the pastry into a perfect circle quickly and easily.

4
Done

Stab a few holes in the bottom with a fork and bake at 180 degrees Celsius for 20 min. If the sides fall in the oven, press them with a fork to fix while the pastry is still hot.

5
Done

When the pastry is golden brown – take it out and let chill for a while.

6
Done

Now prepare the filling. Add lemon juice and zest to sweetened condensed milk and mix. You will notice the texture of the condensed milk has changed and become jellylike.

7
Done

Beat the egg whites until fluffy folding in powdered sugar.

8
Done

Pour the filling into a chilled tart case. Spoon the meringue on top and spread to completely cover the lemon filling. Create beautiful swirls on top of the meringue with a spoon.

9
Done

Bake at 180 degrees Celsius for another 10 min.

10
Done

When the meringue swirls art golden brown, turn off the heat and let the tart stand in the oven for 10 min.

Then take it out and let chill at room temperature.

How to serve:

Serve completely chilled and freshly baked.

How to keep:

Can be kept at room temperature during a day.

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Baked Sweet Potatoes with Goat Cheese
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Asparagus Soup
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Baked Sweet Potatoes with Goat Cheese
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Asparagus Soup

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