Lemon Tart (Torta di Limone)

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    egg yolks, room temp
  • 23
    cup sugar, plus
  • 3
    tablespoons sugar (180 g total)
  • 14
    cup all-purpose flour (35 to 40 g)
  • 34
    3/4 cup pomino bianco wine or 3/4 cup Chardonnay wine
  • 4 -5
    tablespoons fresh lemon juice
  • 1
    lemon, zest of, grated
  • 1
    egg white, room temp
  • 14
    cup sugar (50 g)
  • 1
    9 inch paritally baked sweet tart crust (recipe 71610)
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DIRECTIONS

  • Whisk the egg yolks, 2/3 c sugar, and the flour until smooth.
  • Heat the wine and 3 T sugar in a 2 quart noncorrodible saucepan to a boil; stir in the lemon juice and zest.
  • Whisk 3 T of the hot wine mixture, 1 T at a time, into the egg yolk mixture.
  • Then gradually stir the egg yolk mixture into the remaining wine mixture with a wooden spoon.
  • Heat over low heat, STIRRING CONSTANTLY, until bubbly.
  • If the mixture looks lumpy, whisk it vigorously to smooth it.
  • Cook unil it is as thick as cooked cereal, about 2 minutes.
  • Let cool to room temp and refridgerate.
  • Beat the egg white in a mixer bowl until soft peaks are formed.
  • Beat, gradually adding 1/4 c sugar, until peaks are stiff and shiny; do not overbeat.
  • Spoon the lemon filling into the tart shell and smooth the top.
  • Spoon the meringue into a pastry bag fitted with a large star tip and pipe a ring of rosettes around the edge Heat the oven to 350F.
  • Bake until the meringue colors slightly, 15 to 20 minutes.
  • Cool to room temp on a rack.
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