Italian Lemon Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 125 g butter, cold
- 250 g flour
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg yolk
- 1 tablespoon water
For the filling:
- 2 egg (s)
- 1 lemon (s), untreated
- 150 grams sugar
- 500 g ricotta
For the cast:
- 50 ml liqueur, limoncello (Italian lemon liqueur)
- 1 lemon (s)
- 50 grams sugar
- 3 tablespoons water
Also:
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Grease the tart pan. Knead 250 g flour with 75 g sugar, vanilla sugar, salt, butter in pieces, 1 egg yolk and 1-2 tablespoon cold water first with a hand mixer and then with your hands until smooth. Roll out on a little flour. Line the shape with it, pressing into the grooves on the edge. Prick the pastry base several times with a fork. Chill for about 30 minutes.
- Wash lemons and rub dry. Finely rub the peel of 1 lemon, squeeze the lemon. Beat the eggs with 150 g sugar until frothy. Stir in the ricotta in portions. Finally stir in the lemon zest and lemon juice. Spread the mixture on the dough.
- Bake in the preheated oven (electric stove 175 degrees / convection 150 degrees) on the lowest rack for approx. 40 minutes. Turn up the oven (electric stove 200 degrees / convection 175 degrees) and continue baking for 15-25 minutes. Cool in the mold.
- Cut the rest of the lemon into very thin slices. Put the liqueur, 3 tablespoon water and 50 g sugar in a saucepan and cook over high heat for about 2 minutes. Add lemon wedges and simmer in the syrup over medium heat for about 8 minutes. Then let it cool down. Spread the lemon wedges on the tart. You can drizzle some of the syrup over it if you like. Let cool down.
- Sprinkle the tart with powdered sugar and enjoy!
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