Lemon Tart Torta Di Limone Recipes

LEMON TART (TORTA DI LIMONE)

Steps:

• 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.

TORTA AL LIMONE (LEMON CAKE)

Steps:

• To prepare the lemon cake , first cut the softened butter into cubes, then transfer it to a stand mixer with a beater (if you don't have a stand mixer, you can use an electric hand mixer); use the mixer and add half of the sugar a little at a time, until you get a smooth, frothy mixture 1 . Separate the egg whites from the yolks; while the mixer is running, add one yolk at a time to the butter and sugar mixture 2 , waiting for it to be absorbed before adding the next. When the yolks are well blended, add the rind of the two grated lemons 3 and mix again with the beater.
• In a bowl, sift together the flour, cornstarch, and yeast, then add them to the mixture one spoonful at a time while the mixer is running 4 . When the dry ingredients are well mixed, turn off the mixer and transfer the mixture into a bowl 5 . Clean the mixer well, and use it again to whip the egg whites (alternatively, you can also use a bowl and perfectly clean electric whisk): pour the egg whites 6 and start whisking,
• then add the remaining sugar 7 and drizzle the lemon juice 8 and continue whipping until a dense, frothy consistency is obtained 9 .
• At this point you can add the whipped egg whites to the mixture previously set aside: start adding 2 ladlefuls 10 and stir vigorously to soften the mixture, then add the rest of the whipped egg whites and stir from bottom to top with a spatula to keep the air inside, and prevent it from coming apart 11 . When all the ingredients are well blended, pour the mixture into a cake tin with a diameter of 8-9 inches (22-24 cm), lined with baking paper 12 ,
• level the surface 13 and bake in a static oven preheated to 355° F (180°) for one hour; if the cake darkens too much during baking, after about 40 minutes you can open the oven and cover with aluminum foil, then continue baking. When the cake is ready (always check with a toothpick), take it out of the oven and let it cool in the baking tin 14 , then transfer it to a serving plate and let it cool completely, then sprinkle with powdered sugar. Your lemon cake is ready to be enjoyed 15 !

RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES

Steps:

• Make the crust:
• Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
• Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
• Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
• Preheat oven to 350°F.
• Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
• Reduce oven temperature to 275°F.
• Make the filling:
• Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
• Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
• Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
• Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
• Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
• Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
• Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
• Do ahead
• Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.