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Lemon Tart (Torta di Limone)

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“The lemon custard is best if made and refrigderated for 24 hours so that the tart lemon flavor can mellow”
2hrs 30mins

Ingredients Nutrition

  • 4 egg yolks, room temp
  • 23 cup sugar, plus
  • 3 tablespoons sugar (180 g total)
  • 14 cup all-purpose flour (35 to 40 g)
  • 34 cup pinot grigio wine or 34 cup pomino bianco wine or 34 cup Chardonnay wine
  • 4 -5 tablespoons fresh lemon juice
  • 1 lemon, zest of, grated
  • 1 egg white, room temp
  • 14 cup sugar (50 g)
  • 1 9 inch paritally baked sweet tart crust (recipe 71610)


  1. Whisk the egg yolks, 2/3 c sugar, and the flour until smooth.
  2. Heat the wine and 3 T sugar in a 2 quart noncorrodible saucepan to a boil; stir in the lemon juice and zest.
  3. Whisk 3 T of the hot wine mixture, 1 T at a time, into the egg yolk mixture.
  4. Then gradually stir the egg yolk mixture into the remaining wine mixture with a wooden spoon.
  5. Heat over low heat, STIRRING CONSTANTLY, until bubbly.
  6. If the mixture looks lumpy, whisk it vigorously to smooth it.
  7. Cook unil it is as thick as cooked cereal, about 2 minutes.
  8. Let cool to room temp and refridgerate.
  9. Beat the egg white in a mixer bowl until soft peaks are formed.
  10. Beat, gradually adding 1/4 c sugar, until peaks are stiff and shiny; do not overbeat.
  11. Spoon the lemon filling into the tart shell and smooth the top.
  12. 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.
  13. Bake until the meringue colors slightly, 15 to 20 minutes.
  14. Cool to room temp on a rack.

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