Soufféd Lemon Tart (Crostata Al Limone)

1. 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. 2

   Transfer to the top of a double boiler.

3. 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. 4

   Remove the pan from the water and cool completely.

5. 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. 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. 7

   Gently pour the filling into the tart shell and smooth the top.

8. 8

   Heat the oven to 350u00b0F.

9. 9

   Bake until the crust is deep golden, 20 to 25 minutes.

10. 10

    Cool on a rack and then remove the sides of the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.