Viennese Lemon Torte 9 Inch Recipe

Name: Viennese Lemon Torte 9 Inch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon cream:; 1/2 c fesh lemon juice; 1/2 c sugar; 6 T unsalted butter ( small pieces); 2 tsp. grated lemon peel; 3 eggs beaten to blend; Almond pastry; 10 T unsalted butter (RT); 3/4 C sugar; 1 egg yolk; 2 tsp. grated lemon peel; 1/4 tsp almond extract; 1 C plus 2T sifted flour; 1/4 tsp salt(scant); 3/4 C ground almonds; 1 egg beaten with 2T whipping cream ( glaze)

Servings: persons

Lemon cream:
1/2 c fesh lemon juice
1/2 c sugar
6 T unsalted butter ( small pieces)
2 tsp. grated lemon peel
3 eggs beaten to blend
Almond pastry
10 T unsalted butter (RT)
3/4 C sugar
1 egg yolk
2 tsp. grated lemon peel
1/4 tsp almond extract
1 C plus 2T sifted flour
1/4 tsp salt(scant)
3/4 C ground almonds
1 egg beaten with 2T whipping cream ( glaze)

1
Cook lemon juice, sugar, butter and lemon peel in heavy nonaluminum pan over low heat swirling pan until sugar dissolves and butter melts. Increase heat and bring to simmer. Gradually whisk into eggs. Return to pan and whisk until custard thickens and leaves a path on back of spoon when finger is drawn across ( about 4 minutes - do not boil) Strain into a bowl. Cool and press plastic wrap on surface. Refrig.
2
Cream butter with sugar till light. Mix in yolk, peel, extract. Combine flour, salt - add to butter mixture. Blend just until combined. Gently mix in nuts. Pat pastry into into a 3/4 inch thick 9.5x4 inch rectangle on waxed paper. Wrap and chill at least 2 hours. Cut 4 1/4 inch strips lengthwise from pastry. Turn on side and cut lengthwise into 3 strips. Freeze. Pat remaining dough into bottom and sides of 9.5 inch tart pan. Refrig at least 2 hours.
3
Spread lemon curd in bottom of tart. Arrange lattice strips across. Brush with glaze. Bake at 350 for 25 minutes. Turn oven to 325 and bake until golden , 15 - 20 minutes. Cool for ten minutes. Loosen pan edges but do not remove. Cool and then sprinkle with conf sugar.

3878

kcal

Calories

366

Fat

140

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 16 ingredients. The key ingredients include: Lemon cream:, 1/2 c fesh lemon juice, 1/2 c sugar, 6 T unsalted butter ( small pieces), and more.

Yes, Viennese Lemon Torte 9 Inch 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.

Viennese Lemon Torte 9 Inch

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