Torta di Limone
A lovely lemon dessert, so cool and refreshing. Fresh organic lemon filling nestled in a shortbread crust, topped with a cool homemade whip cream. The whip cream accented the lemon flavors.
Lemon Torta
Pastry
1 1/3 cup flour
pinch of salt
1/2 cup sugar
2/3 cup butter
2 egg yolks
zest of 1 lemon
Lemon Filling
juice of 5 lemons,
almost 1 cup
10 tablespoons butter
6 eggs
1 1/4 cups sugar
2 tablespoons cornstarch
powdered sugar or whip cream
Whip Cream
1 cup heavy cream
1 tablespoon powdered sugar
To prepare pastry, I used a food processor and blended the flour, salt and sugar. Then added small chunks of butter then egg yolks and lemon zest. Knead on a lightly floured board to combine till smooth, wrap in plastic wrap and refrigerate for at least 30 minutes. Let dough rest on counter 15 minutes or so then start rolling to fit a 9 inch pan. Bake at 375 degrees for 25 minutes.
Filling is prepared while dough is baking. Melt butter in a small pan, set aside. In a saucepan whisk eggs and sugar then cornstarch. Slowly pour in melted butter, and add lemon juice. Continue to whisk for 10 minutes till lemon filling has thickened. Pour in baked pastry and bake an additional 10 minutes. Cool and refrigerate. Top with powdered sugar or whip cream. Combine whip cream and powdered sugar in a mixer till stiff peaks form.
<br /> <br /> <br /> <br /> <br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">A lovely lemon dessert, so cool and refreshing.  Fresh organic lemon filling nestled in a shortbread crust, topped with a cool homemade whip cream. The whip cream accented the lemon flavors.  </span><br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Lemon Torta</span></span><br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Pastry</span></span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 1/3 cup flour</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">pinch of salt</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1/2 cup sugar</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2/3 cup butter</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 egg yolks</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">zest of 1 lemon</span><br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Lemon Filling</span></span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">juice of 5 lemons,</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">almost 1 cup</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">10 tablespoons butter</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">6 eggs</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 14 cups sugar</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 tablespoons cornstarch</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">powdered sugar or whip cream</span><br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Whip Cream</span></span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 cup heavy cream</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 tablespoon powdered sugar</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">To prepare pastry, I used a food processor and blended the flour, salt and sugar.  Then added small  chunks of butter then egg yolks and lemon zest.  Knead on a lightly floured board to combine till smooth wrap in plastic wrap and refrigerate for at least 30 minutes.  Let dough rest on counter 15 minutes or so then start rolling to fit a 9 inch pan.  Bake at 375 degrees for 25 minutes.</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Filling is prepared while dough is baking.   Melt butter in a small pan, set aside.  In a saucepan whisk eggs and sugar then cornstarch.  Slowly pour in melted butter, and add lemon juice.  Continue to whisk for 10 minutes till lemon filling has thickened.  Pour in baked pastry and bake and additional 10 minutes.  Cool and refrigerate.  Top with powdered sugar or whip cream.</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Whip cream and powdered sugar in a mixer till stiff peaks form.</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Ricette by Chef Chuck's Cucina</span><br /> <br /> <br /> <br /> <br /> <div class="statcounter"><a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"><img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /></a></div>
You just helped me decide what will be on my dessert menu today :) You kill me with your lemony offerings and this looks just scrumptious!
ReplyDeleteyes very refreshing! that middle, that middle is to die for. very nice.
ReplyDeleteHello YankeeSoaper, I am glad I can help!
ReplyDeleteHave a wonderful Sunday dinner:~)
Hi Dawn! Refreshing it is! I agree, the texture in the middle...!
ReplyDeleteThank you :~)
Beautiful and delicious! Just love the solid and firm lemon filling topped with whipped cream :-)
ReplyDeleteSawadee from Bangkok,
Kris
Hello Kris, So true the firmness of the filling was justthe right texture! The cream mellowed the lemon. Thank you :)
ReplyDeleteOK,I want some NOW! Did I say that? : ) That looks A-mazing. Thanks for sharing.
ReplyDeleteHello Jodi Nina! Yes you said that! I understand your needs and rightfully so!! Our tastebuds are similar, Italian I guess! This lemon torta is amazing the lemon goodness just climbs out at you... O "yes", the cream the crust what more can I say~
ReplyDeleteThank you and your welcome, ;~)
My better half made this and it was superb!
ReplyDeleteIncreased workouts to follow....Science Guy
Hello, Happy to hear it is scientifically proven to be superb :)) Thank you, and Happy Thanksgiving to you both.
ReplyDeleteciao!!!!!!!!!grazie del tuo commento!complimenti quante delizie ci sono nel tuo blog!!! a presto! ciao!!
ReplyDeleteHello Federica!!! Thank you so much for your comment!!
ReplyDeleteI also enjoy your recipes :)
Do you cook the filling while it is in the sauce pan?
ReplyDeleteHello, Yes you cook the filling in a sauce pan, then fill and bake. Enjoy :)
ReplyDeleteThank you!