Soufféd Lemon Tart (Crostata Al Limone)

Name: Soufféd Lemon Tart (Crostata Al Limone)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 4 eggs, separated, room temp; 10 tablespoons sugar, divided (125 g); 3 tablespoons all-purpose flour (25 g); 1/3 cup fresh lemon juice; 2 lemons, zest of, grated; 1 deep 9 inch partially baked sweet tart crust (recipe 71610)

Submitted by khah3765

"Good after a rich dinner."

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Ready In:: 2hrs 10mins
Ingredients:: 6
Serves:: 8

ingredients

4 eggs, separated, room temp
10 tablespoons sugar, divided (125 g)
3 tablespoons all-purpose flour (25 g)
¹⁄₃ cup fresh lemon juice
2 lemons, zest of, grated
1 deep 9 inch partially baked sweet tart crust (recipe 71610)

directions

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.
Transfer to the top of a double boiler.
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).
Remove the pan from the water and cool completely.
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.
Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
Gently pour the filling into the tart shell and smooth the top.
Heat the oven to 350°F.
Bake until the crust is deep golden, 20 to 25 minutes.
Cool on a rack and then remove the sides of the pan.