Ingredients: one litre of milk, lemon rind, twelve tablespoons of sugar, twelve eggs, salt.

In a glazed clay pot, beat the eggs, sugar and lemon rind well, then add the milk. Remove the lemon rind and the pan goes into a very hot wood oven for an hour. Once removed from the oven, the pan is placed on the table and the tigelada is sliced directly onto the plates. No cinnamon.

Reciped provided by Ms Maria da Conceição - Benfeita.