Lemon Tart Torta Di Limone Recipes

AMALFI LEMON TART

Steps:

• To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
• On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.
• Preheat the oven to 180ºC/350ºF/gas 4. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool - it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.

TORTA AL LIMONE (LEMON CAKE)

Steps:

• To prepare the lemon cake , first cut the softened butter into cubes, then transfer it to a stand mixer with a beater (if you don't have a stand mixer, you can use an electric hand mixer); use the mixer and add half of the sugar a little at a time, until you get a smooth, frothy mixture 1 . Separate the egg whites from the yolks; while the mixer is running, add one yolk at a time to the butter and sugar mixture 2 , waiting for it to be absorbed before adding the next. When the yolks are well blended, add the rind of the two grated lemons 3 and mix again with the beater.
• In a bowl, sift together the flour, cornstarch, and yeast, then add them to the mixture one spoonful at a time while the mixer is running 4 . When the dry ingredients are well mixed, turn off the mixer and transfer the mixture into a bowl 5 . Clean the mixer well, and use it again to whip the egg whites (alternatively, you can also use a bowl and perfectly clean electric whisk): pour the egg whites 6 and start whisking,
• then add the remaining sugar 7 and drizzle the lemon juice 8 and continue whipping until a dense, frothy consistency is obtained 9 .
• At this point you can add the whipped egg whites to the mixture previously set aside: start adding 2 ladlefuls 10 and stir vigorously to soften the mixture, then add the rest of the whipped egg whites and stir from bottom to top with a spatula to keep the air inside, and prevent it from coming apart 11 . When all the ingredients are well blended, pour the mixture into a cake tin with a diameter of 8-9 inches (22-24 cm), lined with baking paper 12 ,
• level the surface 13 and bake in a static oven preheated to 355° F (180°) for one hour; if the cake darkens too much during baking, after about 40 minutes you can open the oven and cover with aluminum foil, then continue baking. When the cake is ready (always check with a toothpick), take it out of the oven and let it cool in the baking tin 14 , then transfer it to a serving plate and let it cool completely, then sprinkle with powdered sugar. Your lemon cake is ready to be enjoyed 15 !

LEMON TORTA CAPRESE

Steps:

• Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
• Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.

LEMON TART (TORTA DI LIMONE)

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.

TORTA AL LIMONE

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.;

RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES

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.

TORTA DI MANDORLE E LIMONE {LEMON ALMOND OLIVE OIL CAKE}

Steps:

• For the cake:.
• 1. Position rack in the center of the oven and preheat the oven to 350°F Grease and flour with millet flour a 9-inch springform pan.
• 2. In a medium bowl, whisk together the millet flour, almond flour, baking powder and salt until thoroughly combined and set aside.
• 3. In large mixing bowl, whisk the eggs lightly to break up the yolks.
• 4. Add the sugar to the bowl and whisk thoroughly in both directions for about 30 seconds.
• 5. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds.
• 6. Whisk in the extracts and zest, followed by the orange juice.
• 7. Add the dry ingredients to the bowl and whisk until thoroughly combined. Continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
• 8. Pour the batter into the springform pan and bang down the pan a few times to level the batter.
• 9. Place the pan on the center rack and bake for 30-45 minutes or until the cake has come away from the sides or the pan. If you press the cake lightly with your finger, it should spring back.
• 10. Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before running a butter knife all around the cake and removing the outer ring.
• For the glaze:.
• 1. In a small, heavy saucepan, melt the butter over medium heat. When the bubbles subside (5 to 10 mins.), lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, immediately remove it from heat and let the butter sit. It will continue to darken as it sits. Put it aside to cool.
• 2. In a medium bowl, sift the confectioner's sugar. Whisk in the milk until completely smooth.
• 3. Whisk in the butter until thoroughly combined.
• 4. Add a few drops of lemon juice to balance the sweetness. Your taste and strength of the lemon will determine how much you add but it is about 2 or 3 drops.
• To assemble:.
• 1. Spread the glaze onto the top and sides of the cake.
• 2. Sprinkle the almonds generously on the top of the cake.
• 3. Let the cake sit until set and dry and serve.