Lemon tart with biscuit base

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Lemon tart with biscuit base

Name: Lemon tart with biscuit base
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 null
Ingredients: 200 g Cornstarch Biscuit; 150 g Margarine; 395 g 1 can of condensed milk; 200 ml 1 box of Heavy cream; 4 unit(s) Juice of 4 lemons; null to taste Lemon zest; 3 unit(s) 3 or 4 egg whites; 3 tablespoon Sugar

Receita simples e com poucos ingredientes,uma cliente me pediu e arrisquei fazer e ela amou. Read more

🇧🇷Brazil

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(Português)

150 min(s)

8 servings

Deise Ferreira

@cantinho_da_deise_1190

Ingredients
Recipe

Cornstarch Biscuit200 g
Margarine150 g
1 can of condensed milk395 g
1 box of Heavy cream200 ml
Juice of 4 lemons4 unit(s)
Lemon zest to taste
3 or 4 egg whites3 unit(s)
Sugar3 tablespoon

Dough Grind the cornstarch biscuits in a blender or processor.
Add the margarine and beat some more.
Pour the dough into a mold with a removable bottom.
Using your hands, spread the crushed cookies on the bottom and sides of the pan, covering the entire area evenly.
Place in a preheated medium oven (180° C) for approximately 10 minutes. Once ready, let it cool.
FILLING Blend all ingredients in a blender (except lemon zest) until smooth and firm.
Fill the already baked dough and refrigerate for 30 minutes.
ROOF Beat the egg whites and add the sugar.
Mix until you get a puff point, if you prefer you can brown it with a torch or bake it in the oven for a few minutes, I don't really like baking it in the oven.
Unmold the pie and add the lemon zest.

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Lemon tart with biscuit base

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