Spanish Lemon Tart

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 449
• Protein: 11 g
• Carbs: 61 g
• Fat: 18 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 266.7 g Whole sweetened condensed milk ( canned )
• 2 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 2 piece Egg ( whole )

Instructions

1. Baking the crust

   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. Lemon mixture

   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. Setting the cream

   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. Chilling

   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.

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Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Cover it to prevent it from absorbing fridge odors.