Soufféd Lemon Tart (Crostata Al Limone)

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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Transfer to the top of a double boiler.
  • 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).
  • Remove the pan from the water and cool completely.
  • 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.
  • Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
  • Gently pour the filling into the tart shell and smooth the top.
  • Heat the oven to 350°F.
  • Bake until the crust is deep golden, 20 to 25 minutes.
  • Cool on a rack and then remove the sides of the pan.
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