Lemon and condensed milk tart

Lemon and Condensed Milk Tart: A Delicacy Sweetened with Memories

Total preparation time: 1 hour and 30 minutes (including baking)
Number of servings: 8

Who doesn’t love a dessert that combines the freshness of lemon with the unmistakable sweetness of condensed milk? This lemon and condensed milk tart recipe is a perfect choice for any occasion, from festive meals to evenings spent with friends. The origins of this recipe are hard to establish, but it is known to be cherished by many cultures, holding a special place in the hearts of dessert lovers.

In this recipe, you will discover how to create a delicious crust from cookies, a creamy filling, and a fluffy meringue that will turn each slice into a moment of indulgence.

Ingredients:

*For the crust:*
- 250 g plain cookies (e.g., Digestive or Petit Beurre)
- 125 g butter (at room temperature)
- 2 tablespoons cocoa powder (for a more intense flavor)

*For the filling:*
- 4 egg yolks
- 400 ml condensed milk
- Juice of 2 large lemons (approximately 120 ml)
- 1 teaspoon grated ginger (optional, for an extra flavor)

*For the meringue:*
- 4 egg whites
- 50 g sugar (preferably granulated)

Step-by-step instructions:

1. Preparing the crust:
Start by crushing the cookies. If you want to save time, you can buy pre-crushed cookies. In a bowl, combine the crushed cookies with the 2 tablespoons of cocoa powder. Add the butter at room temperature and mix well with a spatula or your hands until you obtain a homogeneous mixture, similar to wet sand.

2. Forming the base:
Grease a tart pan (preferably with a removable bottom) with a little butter. Place the cookie mixture in the bottom of the pan and press down with your hand to create an even base. Make sure it is well compacted and uniform to support the filling.

3. Preparing the filling:
In a separate bowl, whisk the 4 egg yolks until frothy. Add the condensed milk and lemon juice, mixing continuously, then add the grated ginger if you choose to use it. Mix well until the composition becomes homogeneous and slightly denser.

4. Assembling the tart:
Pour the lemon filling over the cookie crust, ensuring it is evenly distributed.

5. Preparing the meringue:
In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the 50 g of sugar and continue to beat until you obtain a firm, glossy meringue. This will add a light and airy texture to the tart.

6. Finalizing the tart:
Using a spatula, spread the meringue over the lemon filling, leveling it carefully. You can create small peaks for a decorative look. Sprinkle a tablespoon of granulated sugar on top of the meringue for extra flavor and a beautiful caramelization.

7. Baking:
Preheat the oven to 180 degrees Celsius. Place the tart in and bake for about 40 minutes or until the meringue turns golden and fluffy. Be careful not to leave it too long, as the meringue can become too hard.

8. Cooling:
Once the tart is baked, remove it from the oven and let it cool in the pan. It is important not to remove it immediately, as temperature changes can cause cracks.

9. Serving:
Once the tart has completely cooled, you can slice it. It is recommended to serve it with a scoop of vanilla ice cream and a drizzle of whipped cream to complement the flavors! This combination will turn each slice into a true delight.

Tips and tricks:
- If you want to add an extra note of flavor, try adding a little vanilla to the lemon filling.
- You can experiment with different types of cookies for the crust; cocoa cookies can provide a more intense flavor.
- Make sure the egg whites are at room temperature before beating them, as this helps achieve a more airy meringue texture.
- If you want to make the tart less sweet, reduce the amount of condensed milk, but be careful to maintain the correct proportions to not affect the texture.

Nutritional benefits:
This lemon and condensed milk tart may be a sweeter choice, but lemons are rich in vitamin C, making them excellent for the immune system. Additionally, condensed milk contains proteins and calcium, essential for bone health.

Frequently asked questions:
- Can I use unsweetened condensed milk? It is not recommended, as the tart will require extra sugar to compensate.
- Can the tart be made without meringue? Yes! You can skip the meringue and serve the tart as is for a simpler yet equally delicious version.
- Can I store the tart in the fridge? Yes, the tart will keep well in the fridge for 2-3 days, but it is recommended to consume it as soon as possible to enjoy the freshness of the lemon.

So, get ready to delight your taste buds with this lemon and condensed milk tart, full of flavors, textures, and sweet memories. Enjoy!

 Ingredients: For the base: 250 g plain biscuits, 125 g butter, 2 tablespoons cocoa. For the filling: 4 egg yolks, 400 ml condensed milk, juice of 2 lemons, 1 teaspoon grated ginger. For the meringue: 4 egg whites, 50 g sugar.

 Tags:  lemon tart