Cut the flaps into very small pieces transfer them to a pan with 250 g of sugar, cook for a couple of minutes, then add the juice of the 2 lemons and continue cooking the syrup for another 15 minutes. Collect them in a saucepan with cold water, bring to a boil, cook for 1 minute, drain and repeat the operation two more times. Remove from the oven, remove paper and legumes and let cool.Įliminate the ends of the 2 lemons and cut into layers of peel, leaving some pulp attached. Cover the pastry with baking paper, fill or mold with dried legumes or with the special spheres for cooking in white and bake at 180 ° C for 20-25 minutes. Prick the bottom with a fork and let it rest in the fridge for another 30 minutes. Roll it out then at 3-4 mm and with it line a tart mold (ø 22-24 cm).

Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours. Work 100 g of very soft butter with 30 g of yolk and a pinch of salt and mix quickly with the flour. You can make it with the zest or make it better with lemon oil.Jumbled up 00 flour with almond flour, 60 g of sugar and grated lemon zest. Like Tabasco sauce, you only need a few drops and you can make it as light or as deliciously pure lemony as you desire. It will keep on your shelf for a long time also. Food grade lemon oil while pricey is powerful and it doesn't leave bits in your teeth that are difficult to remove. DO NOT use lemon oil for furniture as all include toxic petroleum products in addition to the oil. Instead of using all that sour zest, try using four or five drops of food grade lemon oil instead. 12 egg yokes, must be a mistake? Curious as to what others think Someone else I served it to couldn't even eat it after one bite. I love eggs but this was even too much for me. The filling however, was not tart enough (I used meyer lemons so maybe should go with standard lemons but it was way, way too egg yolkie. Used bottled lemon juice and still turned out great. Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.ĭelish! Filling and crust were perfect. Step 13Ĭut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies. Wipe parchment and repeat with remaining batter. Let cool on baking sheet and then transfer to a plate. Bake until cookies are golden and lacy, 8–10 minutes.

Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Add flour and pine nuts and stir until blended and smooth. Add sugar and stir to thoroughly combine. Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350☏ and line a cookie sheet with parchment. Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Set tart pan on a sturdy baking sheet and pour in filling. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout. Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Step 6Ĭombine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Trim the excess by running a rolling pin over the tart pan. If the dough breaks, just press it back together with your fingers. Fit dough into tart pan, pressing it into the fluted sides. Roll dough on a lightly floured surface to a 12' round, about 1/4-inch thick. Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Reduce speed to low and gradually add flour mixture beat until just combined.

Add whole egg and yolk and beat until just combined. Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently. Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl set aside.

Italian lemon tart