Frozen lemon cream tart

180 min

hard

5 ingredients

Frozen lemon cream tart

The Tradition of Frozen Lemon Cream Tart in Latin America

Frozen Lemon Cream Tart is a refreshing and delicious dessert that has won over palates in various regions of Latin America. Its origin dates back to the influence of European desserts, especially French ones, where lemon creams and mousses were very popular. Over time, this recipe was adapted and turned into a cold tart ideal for warm climates.

In different Latin American countries, this tart goes by various names depending on the ingredients and presentation. For example, in Mexico it is commonly referred to simply as "frozen lemon pie," in Argentina and Chile it is called "cold lemon tart," while in Caribbean countries like Puerto Rico and Cuba it is known as "cold lemon cake." Despite the small differences, the base of the recipe remains: a creamy combination of lemon and a light, refreshing texture thanks to its freezing.

This dessert has become a classic for celebrations and special occasions, due to its citrus flavor that balances sweetness and freshness, also being a practical option to prepare in advance and keep refrigerated until serving time.

How to Prepare Frozen Lemon Cream Tart

Ingredients: 9-inch Graham cracker crust, eggs, sugar, lemon juice, whipping cream.

Separate the eggs.

Make sure to use only Grade A eggs without a pink shell.

In a large bowl, beat the egg yolks with 1/2 cup of sugar until light.

Incorporate the lemon juice.

In a small bowl, beat the egg whites until soft peaks form.

Gradually add the remaining 2 tablespoons of sugar, beating until stiff peaks form.

Fold the beaten egg white mixture into the lemon juice mixture.

Fold in half of the whipped cream.

Fold in the remaining whipped cream.

Pour into the prepared crust.

Freeze for at least 3 hours or until firm.

Serve with more whipped cream or spiced cranberry sauce.

Ingredients (5)

9-Inch Graham Cracker Crust
Eggs
Sugar
Lemon Juice
Whipping Cream

Instructions (15 steps)

1 Separate eggs
2 Make sure to use only Grade A eggs without pink shells
3 In a large bowl
4 beat the yolks with 1/2 cup of sugar until light
5 Incorporate the lemon juice
6 In a small bowl
7 beat the egg whites until soft peaks form
8 Gradually add the remaining 2 tablespoons of sugar
9 beating until stiff peaks form
10 Incorporate the beaten egg white mixture into the lemon juice mixture
11 Incorporate half of the whipped cream
12 Incorporate the remaining whipped cream
13 Place into the prepared base
14 Freeze for at least 3 hours or until firm
15 Serve with more whipped cream or spiced cranberry sauce

Nutritional Information

Calories: 454 kcal

Protein: 0g

Carbohydrates: 59g

Fat: 41g

Azúcar: 0g

Sodio: 11mg

Categoría

Postres

Etiquetas

Weeknight Preparation Time Dish Type Preparation Occasion Pies And Tarts Desserts Pies Freezer Dietary Equipment 4 Hours Or Less