feijoada in a northeastern Brazilian variation. There are various variations of the Brazilian meal feijoada, but this recipe is the most typical “day-to-day” version you’ll find at backyard barbecues and birthday parties in the Northeast.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch tart |
Ingredients
- ¾ cup butter, at room temperature
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- ½ cup all-purpose flour
- 1 teaspoon confectioners’ sugar, or to taste
Instructions
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners’ sugar.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 150 mg |
| Sugars | 51 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
The crust was tasty and will use it again. The lemon filling was the worst. Flour does not belong in a lemon curd. Go the extra step and cook your filling.
I made this tart as a birthday treat for a friend who loves lemon. It was the best ever. I doubled the recipe so I could have some, too. I’m making it again today to take to dinner at friends.
Marvelous and easy to make.
I have made this numerous times with rave reviews, thanks for the recipe! So many people love lemon anything. I now make half of the recipe for the crust and reduce the sugar in the lemon filling. Just made it for some guests that now won’t be here for a few days. QUESTION: Can I freeze this?
I used more zest – probably closer to two tablespoons – and added sliced strawberries after about 6 minutes of baking the filling, so the berries float on top rather than sinking to the bottom. This does make the tart take longer to set, at least 30 minutes for me. Next time I might squish all the moisture out of the strawberries, I think that’s what’s keeping the middle runny this time, although I’ve had great success with this method before. Sigh. The tart knows I want to go to bed, so the middle is still runny and keeps demanding another 5 minutes.
It is such an easy way to make lemon curd without having to use the stove. We made one with this curd and one with store-bought curd. My daughter did a blind taste test and liked this homemade one best!
Lives up to its name. I made it for my friend’s birthday and she loved it!
Huge hit. People couldn’t even wait for it to cool. Added extra butter in the crust. Amazing
Pastry was delicious, however i found the filling far too sweet. If I made it again I would almost halve the amount of sugar in the filling, but in all honesty i probably wont make this again.
Delicious! Serve small slices as it is very tart. Cookie crust is perfect!
This was so much more delicious than I thought it would be! It was simple to make, but I didn’t bake the crust golden in the first bake, but let it brown up in the last bake. When it was cool, I covered it in lemon curd, sugared up some of the remaining peels, whipped up a super light buttercream, piped some florets along the edge, and sprinkled the candies peelings over some of them. A huge hit! One I will repeat often!
I did tarts. Make 1/2 of the filling recipe for 12-3 inch tarts.i also added 1/2 tsp of vanilla as well. Turned out awesome!
Turned out well,crust cooks variable times not as time states also I changed the size of the pie shell to a 10 tart shell
Love it! i’ve made the lemon several times always to rave reviews!! i swapped the lemon for orange and it was delish. Going to try swapping for lime one of these times and see how it turns out.
Easy, absolutely delicious, and more than enough filling, so made 4 small tarts! Husband loved it!
Delicious. It was gone in one day! Next time i am making a quadruple batch!
Delicious! Buttery crust, and tart lemon flavor. Followed the recipe as written. Made twice. Had to add baking time with my oven, in order for the tart to set. Baked for 30-40 minutes. It was a hit each time! Thank you so much for submitting this recipe!
I liked it and I do think I might make it again. The only thing I changed was I added almond extract to the crust in place of vanilla because I ran out of vanilla. I actually liked the flavor the almond extract gave the crust so I think I will do the same next time. I think the sweet and lemon flavor was balanced. It wasn’t super tart but I am ok with that. It took 30 minutes to set up but that could’ve just been oven variants.
my 11 year old made it without any help from me. it tastes amazing.
Very strong lemon flavor which is a plus. Crust is buttery and crisp.
Delicious and easy to make but very sweet.