Spanish Lemon Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 266.7 gWhole sweetened condensed milk (canned)
- 2 pcCitrus limon (L.) Burm. f. (zested and juiced)
- 2 pcEgg (whole)
Method
A dense and creamy lemon custard on a crisp pastry base. The fruit's acidity cuts through the sweetness of the condensed milk for a sharp, balanced bite.
- 1
Preheat oven to 180°C. Roll out the shortcrust pastry into a tin, prick the base with a fork. Bake for 12 to 15 minutes until the edges are golden and the pastry is dry to the touch.
- 2
Grate the lemon zest directly into a mixing bowl. Squeeze them for the juice. Vigorously mix the condensed milk, juice, zest, and eggs. The mixture will slightly thicken due to the acid.
- 3
Pour the mixture onto the pre-baked pastry base. Bake for 10 minutes at 180°C. The custard should be set at the edges but still slightly wobbly in the center when the tin is moved.
- 4
Allow to cool to room temperature then refrigerate for at least 4 hours. The custard will finish setting to become dense and melt-in-the-mouth.
Frequently asked questions
How do you get this dish right?
- Zest the lemons directly over the bowl to capture every drop of the essential oils that flavor the cream.
- If the pastry puffs up during baking, prick it again immediately.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Cover it to prevent it from absorbing fridge odors.
