Souffléed Lemon Tart (Crostata Al Limone)
Indulge in a timeless European classic with this Souffléed Lemon Tart, known in Italy as Crostata Al Limone. This delightful dessert combines the tangy freshness of lemons with a delicate, airy soufflé filling nestled in a buttery tart crust. Perfect for impressing guests at any gathering or simply treating yourself, this recipe promises a burst of citrus bliss in every bite.
Ingredients:
- 4 large eggs 🥚
- 10 tablespoons granulated sugar (divided) 🍬
- 3 tablespoons all-purpose flour 🌾
- 1/3 cup fresh lemon juice 🍋
- Zest of 2 lemons 🍋
Instructions:
-
Prepare the Lemon Mixture:
Begin by separating the egg yolks from the whites. In a mixing bowl, using an electric mixer, beat the egg yolks until they become thick and foamy. Gradually incorporate 1/4 cup of the granulated sugar into the yolks while continuing to beat. This process should take about 2 to 3 minutes. Once the mixture is well combined, sift in the flour, then add the fresh lemon juice and lemon zest. Beat for an additional 2 to 3 minutes, ensuring everything is well blended. -
Cook the Lemon Mixture:
Transfer the lemon mixture to the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, resembling lemon curd before adding butter. This cooking process ensures that the mixture reaches the right consistency without curdling. Once thickened, remove the pan from the heat and allow it to cool completely. -
Prepare the Meringue:
While the lemon mixture cools, clean your mixing bowl and beaters thoroughly. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 6 tablespoons of sugar to the egg whites while continuing to beat. Continue until the mixture forms stiff, glossy peaks. Be careful not to overbeat, as this can affect the texture of the soufflé. -
Combine and Fold:
Gently stir a quarter of the beaten egg whites into the cooled lemon mixture to lighten it. This will make it easier to fold in the remaining egg whites. Using a rubber spatula, gently fold the remaining beaten egg whites into the lemon mixture. Be gentle to maintain the light, airy texture of the meringue. -
Assemble and Bake:
Pour the souffléed lemon filling into your pre-baked tart shell, smoothing the top with a spatula. Preheat your oven to 350°F (175°C). Bake the tart until the crust is deep golden and the filling is set, which should take approximately 20 to 25 minutes. The filling will puff up and lightly brown, creating a beautiful presentation. -
Cool and Serve:
After baking, allow the tart to cool on a rack. Once cooled, carefully remove the sides of the tart pan. Serve the tart at room temperature or chilled, as preferred.
Nutritional Information (Per Serving):
- Calories: 110.5 kcal
- Fat Content: 2.5 g
- Saturated Fat: 0.8 g
- Cholesterol: 105.8 mg
- Sodium: 35.2 mg
- Carbohydrates: 19 g
- Fiber: 0.1 g
- Sugar: 16.2 g
- Protein: 3.5 g
Tips for Success:
- Ensure your mixing bowl and beaters are completely clean and free of grease when whipping the egg whites. Any trace of fat can prevent the egg whites from reaching their full volume.
- If you don’t have a double boiler, you can create a makeshift one by placing a heatproof bowl over a pot of simmering water.
- For an extra touch, dust the cooled tart with powdered sugar or garnish with fresh berries.
Enjoy the light, fluffy texture of this Souffléed Lemon Tart, a perfect balance of tart lemon flavor and airy sweetness, ideal for any occasion. 🍋✨
