Lemon Tart (torta Di Limone)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 egg yolks, room temp
• 2/3 cup sugar, plus
• 3 tablespoons sugar (180 g total)
• 1/4 cup all-purpose flour (35 to 40 g)
• 3/4 cup pinot grigio wine or 3/4 cup pomino bianco wine or 3/4 cup chardonnay wine
• 4 -5 tablespoons fresh lemon juice
• 1 lemon, zest of, grated
• 1 egg , room temp
• 1/4 cup sugar (50 g)
• 1 9 inch paritally baked sweet tart crust (recipe 71610)

Recipe

• 1 whisk the egg yolks, 2/3 c sugar, and the flour until smooth.
• 2 heat the wine and 3 t sugar in a 2 quart noncorrodible saucepan to a boil; stir in the lemon juice and zest.
• 3 whisk 3 t of the hot wine mixture, 1 t at a time, into the egg yolk mixture.
• 4 then gradually stir the egg yolk mixture into the remaining wine mixture with a wooden spoon.
• 5 heat over low heat, stirring constantly, until bubbly.
• 6 if the mixture looks lumpy, whisk it vigorously to smooth it.
• 7 cook unil it is as thick as cooked cereal, about 2 minutes.
• 8 let cool to room temp and refridgerate.
• 9 beat the egg in a mixer bowl until soft peaks are formed.
• 10 beat, gradually adding 1/4 c sugar, until peaks are stiff and shiny; do not overbeat.
• 11 spoon the lemon filling into the tart shell and smooth the top.
• 12 spoon the meringue into a pastry bag fitted with a large star tip and pipe a ring of rosettes around the edge heat the oven to 350f.
• 13 bake until the meringue colors slightly, 15 to 20 minutes.
• 14 cool to room temp on a rack.