Suspiro a la Limeña (Peruvian Sweet Meringue Tart)
A silky caramel custard topped with a light, cinnamon‑spiced meringue, this classic Peruvian dessert finishes any meal with elegance and a hint of citrus.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Heat the milk with the lime zest until just simmering, then remove from the fire and let steep for 5 minutes.
-
Step 2 of 7
Whisk the egg yolks with the sugar until pale and thick, then slowly pour in the hot milk while whisking continuously.
-
Step 3 of 7
Return the mixture to low heat and stir until it coats the back of a spoon, about 5 minutes; remove and let cool.
-
Step 4 of 7
Whisk the egg whites with cream of tartar until soft peaks form, then gradually add the sugar, whisking until stiff, glossy peaks appear.
-
Step 5 of 7
Spread the custard into four ramekins, then dollop the meringue on top, smoothing with a spoon.
-
Step 6 of 7
Sprinkle the cinnamon evenly over the meringue and place under a hot grill for 2–3 minutes until lightly browned, watching closely.
-
Step 7 of 7
Serve slightly warm or at room temperature, optionally garnished with a thin lime slice.
Notes from the kitchen
If lime zest is unavailable, replace with lemon zest for a similar aroma. Store any leftovers refrigerated, covered, for up to 2 days; the meringue may soften, so re‑grill briefly before serving.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
