Filling for Queijadas de Nata (Lemon Custard Tartlets)

Hi All!

I previously posted the dough recipe for these tartlets, and below is the recipe for the lemon custard filling.  I would say this is one of the more popular fillings, and it’s so yummy!

Yields: 4 dozen tartlets


1 cup water

2 1/4 cups granulated sugar

zest from 1 lemon

4 tablespoons corn starch

1 pint half-and-half

1 pint heavy cream

10 egg yolks, beaten

1/2 teaspoon salt


Note: For the crust, use the queijada dough recipe, found in the archives


1) Preheat oven to 375°. In a medium-sized pot, add water, sugar and lemon zest and bring to a boil.  Remove from heat and allow to cool down.

2) In a large bowl, dissolve corn starch in the half-and-half and heavy cream. Whisk in beaten egg yolks and salt. Pour into the pot, and return it to low heat. Stir constantly for approximately 5 minutes or until custard has thickened.

3) Add filling to the tart molds, lined with the queijada dough (recipe found in archives).  Bake for 5 minutes, and then lower temperature to 350°. Bake for 45 minutes or until crust is golden brown.