Torta al limone

4 servings

Ingredients

Quantity Ingredient
For the crust-
1½ cup All-purpose flour
¾ cup (1 1/2 sticks) unsalted
Butter, cut into quarters
¼ cup Sugar
pinch Salt
1 large Egg, lightly beaten with 1
TB ice water
For the filling:
4 larges Eggs, separated
⅔ cup Sugar
12 ounces Ricotta cheese (drained if
Watery)
2 tablespoons Grated lemon rind (from
About 2 large lemons)
3 tablespoons Lemon juice
4 teaspoons Potato starch
1 teaspoon Vanilla extract

Directions

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 ⅛ inch thick and fit it into a 10 inch tart pan, pressing edge to ½-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 ½ 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 ¼ 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.

TASTE SHOW #TS1G11

Related recipes