Lemon Tart (Torta Di Limone) Recipe

Name: Lemon Tart (Torta Di Limone)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg yolks, room temp; 2/3 cup sugar, plus; 3 tablespoons sugar (180 g total); 1/4 cup all-purpose flour (35 to 40 g); 3/4 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; 1/4 cup sugar (50 g); 1 9 inch paritally baked sweet tart crust (recipe 71610)

Servings: persons

4 egg yolks, room temp
2/3 cup sugar, plus
3 tablespoons sugar (180 g total)
1/4 cup all-purpose flour (35 to 40 g)
3/4 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
1/4 cup sugar (50 g)
1 9 inch paritally baked sweet tart crust (recipe 71610)

1
Whisk the egg yolks, 2/3 c sugar, and the flour until smooth.
2
Heat the wine and 3 T sugar in a 2 quart noncorrodible saucepan to a boil; stir in the lemon juice and zest.
3
Whisk 3 T of the hot wine mixture, 1 T at a time, into the egg yolk mixture.
4
Then gradually stir the egg yolk mixture into the remaining wine mixture with a wooden spoon.
5
Heat over low heat, STIRRING CONSTANTLY, until bubbly.
6
If the mixture looks lumpy, whisk it vigorously to smooth it.
7
Cook unil it is as thick as cooked cereal, about 2 minutes.
8
Let cool to room temp and refridgerate.
9
Beat the egg white in a mixer bowl until soft peaks are formed.
10
Beat, gradually adding 1/4 c sugar, until peaks are stiff and shiny; do not overbeat.
11
Spoon the lemon filling into the tart shell and smooth the top.
12
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.
13
Bake until the meringue colors slightly, 15 to 20 minutes.
14
Cool to room temp on a rack.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 egg yolks, room temp, 2/3 cup sugar, plus, 3 tablespoons sugar (180 g total), 1/4 cup all-purpose flour (35 to 40 g), and more.

Yes, Lemon Tart (Torta Di Limone) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Tart (Torta Di Limone)

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