Lemon tart is a classic dessert with a crunchy shortcrust pastry base and a fresh, tangy filling that is often enjoyed both on special occasions and in daily life. Its popularity extends internationally, and in Latin America it is known by similar names, although in some countries it may be found with variations in its ingredients or names, such as "lemon pie" in Mexico or "lemon and cranberry tart" in countries like Argentina and Chile. This dessert combines the acidity of lemon with the sweetness and vibrant color of cranberries, providing a very special contrast of flavors. The incorporation of cranberries is especially popular in regions where this fruit is abundant, thus strengthening the relationship between local ingredients and traditional recipes.
Lemon tart with cranberries
How to prepare Lemon tart with cranberries
To begin, preheat the oven to 325 degrees to ensure even baking of the tart.
The first step is to prepare the shortcrust pastry, which will serve as the crunchy base for our dessert.
In a small saucepan, combine the cranberry sauce, cornstarch, and light brown sugar over medium heat. Cook until the mixture thickens and begins to bubble, forming a consistent and sweet filling.
Place this cranberry mixture over the prepared pastry, spreading it evenly.
In a small bowl, whisk the condensed milk, lemon juice, and egg yolks until you get a homogeneous and creamy mixture.
Pour this mixture carefully and evenly over the cranberry layer.
Bake the tart for 30 minutes until the filling is well set and the pastry is lightly golden. Then, let it cool to room temperature and refrigerate completely before serving so the flavors meld and the dessert achieves the perfect texture.
Ingredients (7)
- Whole Cranberry Sauce
- Cornstarch
- Light Brown Sugar
- Sweetened Condensed Milk
- Lemon Juice
- Egg Yolks
- Shortcrust Pastry
Instructions (15 steps)
- 1 Preheat the oven to 325 degrees
- 2 Prepare the crust
- 3 In a small saucepan
- 4 combine the cranberry sauce
- 5 cornstarch
- 6 and sugar over medium heat until it thickens and bubbles
- 7 Place onto the crust
- 8 In a small bowl
- 9 whisk the condensed milk
- 10 lemon
- 11 and egg yolk until well combined
- 12 Pour evenly over the cranberry mixture
- 13 Bake for 30 minutes
- 14 let it cool
- 15 and then refrigerate completely before serving