Portuguese Lemon Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 266.7 gWhole sweetened condensed milk (at room temperature)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (zested and juiced)
- 2 pcEgg (yolks and whites separated)
- 33.3 gWhite sugar (for the meringue)
- 0.7 pinchGray sea salt (for the whites)
Method
A smooth, tangy cream topped with soft meringue and toasted peaks. The shortcrust is buttery and crumbly.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48h in the refrigerator. The meringue may release some moisture over time.
