The British left this dish behind in Menorca, Spain and it’s now a favourite in households and pastry shops. It’s made with a biscuit base and sweetened condensed milk.






Skill level

Average: 3.6 (14 votes)


  • 150 g (5½ oz) unsalted butter, softened, plus extra for greasing
  • 375 g (12½ oz) plain milk biscuits, such as Marie or Nice
  • pinch of sea salt flakes
  • 4 large free-range eggs, yolks and whites separated
  • 120 ml (4 fl oz) freshly squeezed lemon juice
  • zest of 1 lemon
  • 395 g (13½ oz) tin sweetened condensed milk
  • ½ tsp cream of tartar
  • 250 g (9 oz/2 cups) pure icing (confectioners’) sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 1.5 hours

  1. Preheat the oven to 180°C (350°F) fan-forced.
  2. Grease a fluted 25 x 5.5 cm (10 x 2¼ in) round flan (tart) tin with a removable base with a little butter.
  3. Place the biscuits in a large bowl and crush using the end of a rolling pin or the base of a small bowl. Alternatively, for a finer result, blitz the biscuits in a food processor. Stir through the butter, salt and 2 tablespoons of warm water until evenly combined, then transfer the mixture to the base of the prepared tin. Using the base of a glass, evenly press the mixture into the base and side of the tin, then set aside in the fridge for 30 minutes to firm up.
  4. Bake the tart shell for 10 minutes or until just beginning to brown around the edge. Remove from the oven and set aside to cool on a wire rack.
  5. Using a hand-held whisk or a stand mixer, whisk the egg yolks, lemon juice and zest and the condensed milk until creamy and combined. Pour into the cooled tart shell and bake for 15 minutes or until lightly set. Set aside to cool on a wire rack, then refrigerate for 1–2 hours, until completely set.
  6. Measure 250 g (9 oz/1 cup) of the egg whites into a clean, dry bowl and whisk using a stand mixer or electric beaters on medium–low speed until soft peaks form. Increase the speed to high, add the cream of tartar and gradually add the sugar, 1 tablespoon at a time, in a slow, steady stream until incorporated and the meringue is thick, glossy and stays standing when you lift out the whisk.
  7. Transfer the meringue to a piping bag and pipe it onto the top of the set lemon tart in any design you like.
  8. Preheat a grill (broiler) to medium. Grill the tart on the middle shelf until starting to colour or use a blow torch to slightly burn the surface of the meringue. Slice and serve!


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99