Soufféd Lemon Tart (Crostata Al Limone)

Good after a rich dinner.

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 4  eggs, separated, room temp
• 10  tablespoons sugar, divided (125 g)
• 3  tablespoons all-purpose flour (25 g)
• 1⁄3 cup fresh lemon juice
• 2  lemons, zest of, grated
• 1  deep 9 inch partially baked  sweet tart crust (recipe 71610)

Directions

1. With an electric mixer, beat the egg yolks, gradually adding 1/4 c sugar, until thick and foamy; add the flour, lemon juice, and zest and beat 2 to 3 minutes longer.
2. Transfer to the top of a double boiler.
3. Cook, STIRRING CONSTANTLY, over simmering water until the mixture is thick and coats the back of a spoon (like lemon curd before adding the butter).
4. Remove the pan from the water and cool completely.
5. Beat the egg whites until soft peaks are formed; gradually beat in the remaining sugar and continue beating until stiff and glossy, but don't over beat.
6. Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
7. Gently pour the filling into the tart shell and smooth the top.
8. Heat the oven to 350°F.
9. Bake until the crust is deep golden, 20 to 25 minutes.
10. Cool on a rack and then remove the sides of the pan.