First prepare the shortcrust pastry: put the flour and sugar in a bowl and pour the salt, lemon zest, eggs and butter into the center.
Knead quickly until a homogeneous dough is obtained, then cover with plastic wrap and leave to rest in the fridge for at least 1 hour.
Heat the milk with vanilla and lemon peel: once it has boiled, turn it off and let it cool.
Work the eggs with the sugar and the liqueur.
Once cool, add the milk.
Pick up the pastry, roll it out in a fairly thin sheet and use it to line the slightly buttered tart mold.
Level the edges.
Arrange the ladyfingers on the whole surface, in a herringbone pattern, covering the whole bottom.
Pour the egg mixture over it and let it rest for 10 minutes, then sink the ladyfingers again in case they are raised, so as to equalize them.
Bake for about 35 minutes in a preheated convection oven at 180 ° C.
The Portuguese cake is ready: let it cool completely before serving.
This recipe has already been read 196 times!