BrazilianTorta de limão
Lime meringue pie
Torta de limão: crisp biscuit crust, tangy condensed-milk lime filling and a toasted meringue top
Torta de limão is one of Brazil's best-loved desserts, made in home kitchens from São Paulo to Belo Horizonte for birthdays and Sunday lunch, and sold by the slice in padarias (bakeries). A crumbly crust of butter biscuits holds a no-cook filling of condensed milk and plenty of lime juice that thickens like magic, topped with a cloud of glossy meringue that is browned in the oven. Brazilian limes (limão taiti) are juicy and very sharp, so use fresh limes, never bottled juice. The usual mistake is adding all the lime juice at once: pour it in gradually while whisking, or the filling can turn grainy. The meringue is done when the peaks are golden brown. For anyone pregnant, very young, older or with a weakened immune system, make sure the meringue is well browned and the egg whites cooked. Chef's tip: grate the zest over the filling just before the meringue goes on; the fragrant oils stay bright.
- Prep
- 30 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 460 kcal
Ingredients
For the crust
- 3 ½ oz buttermelted
For the filling
- 14 oz sweetened condensed milk1 tin
- ¾ cup double cream
- ½ cup lime juicefrom about 5 limes
- 2 tsp lime zestfinely grated
For the meringue
- 5 ½ oz caster sugar
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What you'll need
Fresh ingredients (7)
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Blitz 7 oz plain butter biscuits (such as rich tea or maria) to fine crumbs, mix with 3 ½ oz butter and press firmly into the base and sides of a 23 cm loose-bottomed tart tin.
Step 2: Bake the crust for 10 minutes until lightly golden and firm at the edges. Cool for 15 minutes.
25 minStep 3: Whisk 14 oz sweetened condensed milk with ¾ cup double cream, then add ½ cup lime juice in a thin stream, whisking all the time, until thick and smooth, about 2 minutes. Pour into the crust and grate over 2 tsp lime zest.
2 minStep 4: Put 3 egg whites and 5 ½ oz caster sugar in a heatproof bowl over a pan of simmering water. Whisk for 4–5 minutes until the sugar has dissolved and the mixture is hot to the touch (158°F).
5 minStep 5: Take off the heat and whisk with an electric mixer for 5–6 minutes, until stiff, glossy and cool.
6 minStep 6: Spread the meringue over the filling right to the crust, so it seals, and swirl into peaks.
Step 7: Bake for 8–10 minutes, until the peaks are golden brown. Cool, then chill for at least 3 hours until set. Keeps 2 days in the fridge.
10 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 6 g
- Carbs
- 58 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torta de limão take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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