Torta Al Limone
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
54
Spice
63
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 cup
Sugar4 large
Egg (separated)3 tbsps
Lemon Juice4 tsps
Potato Starch1 tsp
Vanilla ExtractDirections:
1
Make the crust
2
In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal
3
With the motor running add the egg mixture and pulse just until dough is formed
4
Wrap in plastic wrap and chill 30 minutes
5
On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim
6
Chill until ready to use
7
Make the filling
8
Preheat oven to 350 degrees F
9
Using an electric mixer beat the egg yolks until combined
10
Add 1/2 cup sugar a little at a time and beat until lemon colored
11
Pass the ricotta through a fine sieve into a bowl
12
Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined
13
In another bowl with an electric mixer beat the egg whites until they form soft peaks
14
Add the remaining sugar a little at a time and beat until firm
15
Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly
16
Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set
17
Let cool to room temperature and chill 3 hours or overnight