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Soufféd Lemon Tart (Crostata Al Limone)

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“Good after a rich dinner.”
2hrs 10mins

Ingredients Nutrition


  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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