Soufféd Lemon Tart (Crostata Al Limone) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Good after a rich dinner. Ingredients:
4 eggs, separated, room temp |
10 tablespoons sugar, divided (125 g) |
3 tablespoons all-purpose flour (25 g) |
1/3 cup fresh lemon juice |
2 lemons, zest of, grated |
1 deep 9 inch partially baked sweet tart crust (recipe 71610) |
Directions:
1. 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.
2. Transfer to the top of a double boiler.
3. 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).
4. Remove the pan from the water and cool completely.
5. 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.
6. Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
7. Gently pour the filling into the tart shell and smooth the top.
8. Heat the oven to 350°F.
9. Bake until the crust is deep golden, 20 to 25 minutes.
10. Cool on a rack and then remove the sides of the pan.
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