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Recipe by Deborah Mele from Italian Food Forever
This recipe is as close as I could find to the delicious lemon tortes or Torta al Limone that
we ate in Monterosso, Italy. We were there during their lemon festival, and lemons were
everywhere!
Ingredients
Pastry:
2 Sticks Cold Butter (1 Stick = 1/2 Cup or 125 ml)
1 3/4 Cups All-Purpose Flour
1/2 Cup Sugar
2 Egg Yolks
1/4 Cup Finely Ground Almonds
Filling
4 Large Eggs, Lightly Beaten
2/3 Cup Sugar
Grated Zest Plus Juice From 3 Large Lemons
1 Stick Unsalted Butter, Melted (1 Stick = 1/2 Cup or 125 ml)
1/4 Cup Sliced Almonds (Optional)
1 teaspoon Rain's Choice Pure Vanilla Extract
To Garnish
Whipped Cream
Toasted Sliced Almonds
Fresh Raspberries
Instructions
Place the flour, sugar, ground almonds, and butter in the food processor and pulse briefly
just until it becomes crumbly. Beat the egg yolks and 1 tablespoon water with a fork and
add this to the flour mixture. Pulse just until the dough comes together. With your hands,
form the dough into a ball and wrap it in plastic. Let rest for 1 hour.
Preheat the oven to 375 degrees F. On a lightly floured surface, roll the pastry out and fit
it into the bottom and sides of a fluted 9-inch tart pan. Prick the bottom with a fork in
several places and then bake the crust for 12 to 15 minutes.
Place the eggs, lemon juice, zest, sugar and vanilla in the food processor and blend. Pour in the
melted butter and blend. Pour this mixture into the pastry crust and sprinkle the sliced
almond on top. Bake for 25 to 30 minutes until the top is lightly browned and a skewer
comes out cleanly. Cool, and refrigerate until ready to serve. To serve, garnish each slice
with a dollop of whipped cream, sliced almonds and a raspberry.
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Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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