Lemon Tart Torta Di Limone Recipes

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.

Steps:

• Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. 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. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;

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.