ADVERTISEMENT

Crunchy lemon and condensed milk tart: a citrus delight with a touch of hazelnut

Crunchy lemon and condensed milk tart: a citrus delight with a touch of hazelnut

This succulent Lemon Crunch Pie features a rich, tangy lemon filling nestled on a crisp lemon cookie crust, topped with a sprinkling of chopped walnuts for added texture. The creamy filling is made with a generous amount of condensed milk and fresh lemon juice, creating a perfectly balanced sweet and tart flavor that lemon lovers will love. The buttery, nutty crust complements the creamy filling, making every bite a delicious experience.

ADVERTISEMENT

Why you'll love it: This tart delivers a refreshing burst of citrus flavor that's both invigorating and satisfying. The combination of condensed milk and lemon creates a silky texture that melts in your mouth, while the lemon cookie crust provides a satisfying crunch. It's a perfect dessert in any season, but especially wonderful in the warmer months, when the burst of lemon is particularly refreshing.

Perfect occasion: Serve this succulent Lemon Crunch Pie at your next family gathering, holiday meal, or summer barbecue. It's also a great choice for special occasions like Mother's Day, Easter, or a summer potluck. The tart's elegant appearance and irresistible flavor make it a welcome addition to any dessert table.

See also  Sumptuous vanilla cake with a layer of succulent custard: a rich and elegant dessert

Decorating Tips: Garnish the tart with slices of lemon, a sprinkle of lemon zest or a dollop of whipped cream to enhance its visual appeal. For a festive touch, add some edible flowers or mint leaves. If you're serving this tart at a formal event, consider adding a drizzle of simple lemon glaze for an extra shiny finish.

Ingredients:

  • For the dough:
    • 280 g finely ground lemon biscuits
    • 100 g unsalted butter, melted
    • 40 g crushed walnuts
  • For the filling:
    • 4 eggs, separated
    • 800 g of condensed milk
    • Zest of 3 lemons
    • 150 cc of lemon juice
    • 20g cornstarch

Instructions:

  1. Prepare the crust:
    • In a mixing bowl, combine the ground lemon cookies with the melted butter. Reserve ½ cup of this mixture for the filling and press the rest into the bottom of a 24 cm diameter pie dish. Put aside.
  2. Make the filling:
    • In another bowl, mix the condensed milk, egg yolks, cornstarch, lemon juice and lemon zest until well combined.
    • In another bowl, beat the egg whites until stiff peaks form.
    • Gently fold the beaten egg whites into the lemon mixture using an enveloping motion to keep the filling light and airy.
  3. Assemble and bake:
    • Pour the lemon filling over the prepared crust.
    • Mix reserved cookie mixture with chopped nuts and sprinkle evenly over topping.
    • Bake in a preheated oven at 180°C (356°F) for 40 minutes or until the filling is set.
  4. Cool and serve:
    • Let the pie cool completely to room temperature, then refrigerate at least 3 hours before serving. This cooling time helps the pie set perfectly and enhances the flavors.

Enjoy your succulent Lemon Crunch Tart, a creamy citrus treat that promises to bring a touch of deliciousness to your dessert repertoire!

Leave a Comment

ADVERTISEMENT