Soufféd Lemon Tart (crostata Al Limone)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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.