I have made the Simeon II tart several times, especially when I crave a dessert with a fresh, slightly tangy taste. It's the kind of recipe where you don't spend much time on complicated layers, and the meringue on top comes out quite stable, even if you're not very skilled at baking. I have always found it simple to make, without pretentious steps.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 35 minutes
Servings: 8
Difficulty: easy-medium
Recipe type: tart, quick citrus dessert
Ingredients
Crust:
- 300 g biscuits (Petit Beurre or another simple type)
- 150 g butter at room temperature
Filling:
- 4 egg yolks
- 400 ml sweetened condensed milk
- 200 ml lemon and orange juice (I use the juice from one lemon and one orange, but you can use only lemon)
- 2 tablespoons sugar
Meringue:
- 4 egg whites
- 200 g granulated sugar
Preparation method
1. Crush the biscuits either with a rolling pin or in a food processor until they resemble coarse sand. Mix well with the soft butter at room temperature until you obtain a homogeneous mixture.
2. Place the biscuit dough in a tart pan (22 cm in diameter). Press everything down evenly, including the edges, to obtain a firm layer. I like to use a springform pan so I can remove the tart more easily.
3. For the cream, beat the egg yolks with the 2 tablespoons of sugar until the sugar dissolves. Add the condensed milk and lemon and orange juice. Mix everything until you have a smooth cream.
4. Pour the cream over the crust in the pan and level it with a spatula or spoon.
5. Prepare the meringue: beat the egg whites with a mixer until they gain volume, then add the sugar gradually. Continue beating until the foam is stiff and glossy, and the sugar has completely dissolved. The meringue should be firm and not fall off the whisk.
6. Spread the meringue over the cream layer. You can either pipe it for a more decorative look or simply use a spoon to cover the entire surface.
7. Bake the tart in the preheated oven at 180°C on the middle rack. Leave it for 35 minutes until the meringue is slightly browned.
8. After turning off the oven, leave the pan inside for a few more minutes. Remove and let cool. The tart can be served warm or cold.
Why I make the recipe often
I like that it's a quick recipe for when I have leftover eggs and biscuits in the cupboard. The filling is made in one bowl, with few dishes to wash. It holds up well the next day in the fridge. The taste is balanced between sweet and tangy, and the texture is different from traditional layer cakes.
Tips and variations
Tips
- If you have a springform pan, it will be easier to remove the tart whole.
- When beating the meringue, the sugar must be completely dissolved; otherwise, it will leave syrup during baking.
- It’s important to press the crust well at the bottom of the pan so it doesn’t crumble when cutting.
- If you want crisper edges, refrigerate the crust for 10 minutes before adding the cream.
Substitutions
- For the crust, you can use any simple biscuits (Digestive, popular) if you don’t have Petit Beurre.
- The orange juice can be omitted; you can use only lemon for a more intense flavor.
- The condensed milk must be sweetened, not evaporated milk.
Variations
- You can try adding grated orange or lemon zest to the cream for a more intense flavor.
- Part of the crust can be made with oat biscuits for a different texture.
- If you don’t want meringue, you can serve the tart just with the baked cream and a bit of powdered sugar on top.
Serving ideas
- Cold, straight from the fridge, it’s perfect on hot days.
- It also works warm, just after it has cooled a bit, but the meringue will be fluffier then.
- If you want a festive look, you can decorate the meringue with a bit of grated citrus zest.
Frequently asked questions
1. What type of condensed milk do I use?
I use sweetened condensed milk, not evaporated milk. Otherwise, the cream won’t set and won’t taste right.
2. Can it be made without orange?
Yes, it works well with just lemon juice. The orange juice tempers the acidity, but it’s not essential.
3. Does the meringue have to be piped?
No. You can also spread it with a spoon, just to cover the entire surface of the cream evenly.
4. The crust breaks when cut, what can I do?
If you press the biscuits and butter well at the bottom of the pan and cool the tart before cutting, the crust will be more stable.
5. Does the oven have to be at 180°C?
For this tart, 180°C is optimal. If you have an oven that bakes hotter, you can check the meringue after 30 minutes.
Nutritional values
Approximately, a slice (out of 8) has around 350-400 kcal. Most calories come from biscuits, butter, sugar, and condensed milk. One serving: about 50 g carbohydrates, 8 g protein, 15 g fat. These are just estimates, depending on what biscuits and what type of condensed milk you use.
Storage and reheating
The tart can be stored in the fridge, covered, for up to 3 days. The meringue maintains its texture, but after several days it may leave a bit of syrup. I do not recommend reheating; it is better served cold or at room temperature. If you want to keep it longer, you can make just the crust and cream, and add and bake the meringue on the day of serving.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 35 minutes
Servings: 8
Difficulty: easy-medium
Recipe type: tart, quick citrus dessert
Ingredients
Crust:
- 300 g biscuits (Petit Beurre or another simple type)
- 150 g butter at room temperature
Filling:
- 4 egg yolks
- 400 ml sweetened condensed milk
- 200 ml lemon and orange juice (I use the juice from one lemon and one orange, but you can use only lemon)
- 2 tablespoons sugar
Meringue:
- 4 egg whites
- 200 g granulated sugar
Preparation method
1. Crush the biscuits either with a rolling pin or in a food processor until they resemble coarse sand. Mix well with the soft butter at room temperature until you obtain a homogeneous mixture.
2. Place the biscuit dough in a tart pan (22 cm in diameter). Press everything down evenly, including the edges, to obtain a firm layer. I like to use a springform pan so I can remove the tart more easily.
3. For the cream, beat the egg yolks with the 2 tablespoons of sugar until the sugar dissolves. Add the condensed milk and lemon and orange juice. Mix everything until you have a smooth cream.
4. Pour the cream over the crust in the pan and level it with a spatula or spoon.
5. Prepare the meringue: beat the egg whites with a mixer until they gain volume, then add the sugar gradually. Continue beating until the foam is stiff and glossy, and the sugar has completely dissolved. The meringue should be firm and not fall off the whisk.
6. Spread the meringue over the cream layer. You can either pipe it for a more decorative look or simply use a spoon to cover the entire surface.
7. Bake the tart in the preheated oven at 180°C on the middle rack. Leave it for 35 minutes until the meringue is slightly browned.
8. After turning off the oven, leave the pan inside for a few more minutes. Remove and let cool. The tart can be served warm or cold.
Why I make the recipe often
I like that it's a quick recipe for when I have leftover eggs and biscuits in the cupboard. The filling is made in one bowl, with few dishes to wash. It holds up well the next day in the fridge. The taste is balanced between sweet and tangy, and the texture is different from traditional layer cakes.
Tips and variations
Tips
- If you have a springform pan, it will be easier to remove the tart whole.
- When beating the meringue, the sugar must be completely dissolved; otherwise, it will leave syrup during baking.
- It’s important to press the crust well at the bottom of the pan so it doesn’t crumble when cutting.
- If you want crisper edges, refrigerate the crust for 10 minutes before adding the cream.
Substitutions
- For the crust, you can use any simple biscuits (Digestive, popular) if you don’t have Petit Beurre.
- The orange juice can be omitted; you can use only lemon for a more intense flavor.
- The condensed milk must be sweetened, not evaporated milk.
Variations
- You can try adding grated orange or lemon zest to the cream for a more intense flavor.
- Part of the crust can be made with oat biscuits for a different texture.
- If you don’t want meringue, you can serve the tart just with the baked cream and a bit of powdered sugar on top.
Serving ideas
- Cold, straight from the fridge, it’s perfect on hot days.
- It also works warm, just after it has cooled a bit, but the meringue will be fluffier then.
- If you want a festive look, you can decorate the meringue with a bit of grated citrus zest.
Frequently asked questions
1. What type of condensed milk do I use?
I use sweetened condensed milk, not evaporated milk. Otherwise, the cream won’t set and won’t taste right.
2. Can it be made without orange?
Yes, it works well with just lemon juice. The orange juice tempers the acidity, but it’s not essential.
3. Does the meringue have to be piped?
No. You can also spread it with a spoon, just to cover the entire surface of the cream evenly.
4. The crust breaks when cut, what can I do?
If you press the biscuits and butter well at the bottom of the pan and cool the tart before cutting, the crust will be more stable.
5. Does the oven have to be at 180°C?
For this tart, 180°C is optimal. If you have an oven that bakes hotter, you can check the meringue after 30 minutes.
Nutritional values
Approximately, a slice (out of 8) has around 350-400 kcal. Most calories come from biscuits, butter, sugar, and condensed milk. One serving: about 50 g carbohydrates, 8 g protein, 15 g fat. These are just estimates, depending on what biscuits and what type of condensed milk you use.
Storage and reheating
The tart can be stored in the fridge, covered, for up to 3 days. The meringue maintains its texture, but after several days it may leave a bit of syrup. I do not recommend reheating; it is better served cold or at room temperature. If you want to keep it longer, you can make just the crust and cream, and add and bake the meringue on the day of serving.