Tarte Merengada de Limão
Portuguese
Let the filling settle before cutting so it holds its shape beneath the meringue. Watch the meringue as it browns because the highest peaks darken first.
- Servings (recipe yield)
- 20 servings
- Prep time
- 10 min
- Cook time
- 20 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 200g buttered cookies (shortcake)
- 80g margarine
- 1 can condensed milk (370g)
- 3 / 4 lemons ( 1 dl of juice + the outer scrapings )
- 5 eggs
- 150g sugar
Instructions
- Pre-heat the oven to 220ºC.
- Separate the yolk from the egg whites and mix the yolks with the condensed milk into whipped cream.
- Meanwhile mash the cookies into a powder and mix it with the margarine while covering the bottom and sides of a pie dish.
- Take the outer scrapings of a lemon with a gratter and squeeze the juice of all the lemons.
- Mix the scrappings and the juice with the yolk and add to the pie dish.
- Take it to the oven.
- Meanwhile mix the egg whites until they start to foam, add the sugar then and keep mixing them until the meringe starts to be firm.
- After 10 to 15 minutes in the oven, cover the surface of the pie with small dumpings of meringe with a spoon.
- Reduce the heat of the oven to 160ºC and put the pie back into the oven until the meringe on top becomes golden brown.
Source: Public Domain Recipes · magikarp-salesman · Recipe source · Public-domain source license