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:

• Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
• Cream the butter and sugar together until smooth. Beat in the ricotta.
• Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
• Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
• Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.