SOUFFéD LEMON TART (CROSTATA AL LIMONE)
Make and share this Soufféd Lemon Tart (Crostata Al Limone) recipe from Food.com.
Provided by khah3765
Categories Tarts
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Transfer to the top of a double boiler.
- 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).
- Remove the pan from the water and cool completely.
- 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.
- Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
- Gently pour the filling into the tart shell and smooth the top.
- Heat the oven to 350°F.
- Bake until the crust is deep golden, 20 to 25 minutes.
- Cool on a rack and then remove the sides of the pan.
Nutrition Facts : Calories 110.5, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.2, Carbohydrate 19, Fiber 0.1, Sugar 16.2, Protein 3.5
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