Tarte de Limão

A smooth, tangy cream topped with soft meringue and toasted peaks. The shortcrust is buttery and crumbly.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 485
• Protein: 11 g
• Carbs: 72 g
• Fat: 18 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 266.7 g Whole sweetened condensed milk ( at room temperature )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( zested and juiced )
• 2 piece Egg ( yolks and whites separated )
• 33.3 g White sugar ( for the meringue )
• 0.7 pinch Gray sea salt ( for the whites )

Instructions

1. Tart base

   Line a tart tin with the shortcrust pastry. Prick the base with a fork. Blind bake at 180°C until the edges are golden and the pastry is dry to the touch.

2. Lemon cream

   In a bowl, mix the condensed milk and lime juice. Whisk vigorously: the acid will set the milk into a thick cream. Stir in the egg yolks and zest.

3. Meringue

   Whisk the egg whites with a pinch of salt. Once firm, add the white sugar to stiffen them. You should have a glossy meringue that forms a peak at the end of the whisk.

4. Browning

   Pour the cream over the tart base. Cover with meringue, forming domes. Place under the oven grill for a few minutes until the tips are golden brown.

Chef's tips

• Only zest the green part of the lime; the white pith is bitter.
• The cream sets naturally with the acidity, no need to overcook it.
• Watch the grill closely; the meringue can burn in seconds.

Storage

Keep for 48h in the refrigerator. The meringue may release some moisture over time.