Torta Al Limone Food

LEMON TORTA CAPRESE

Steps:

• Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
• Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.

LIMONCELLO TORTA

Steps:

• For the candied lemon peel: Cut the lemons into wheels about 1/4-inch-thick and remove the peel from the fruit, keeping the peels intact. Cut the peels in half into long strips. Bring 4 cups cold water and the lemon peels to a boil in a small saucepot. As soon as the peels come to a boil, drain the water from the peels. Repeat this process three times with fresh cold water to remove the bitterness from the peels. Drain the peels and set them aside.
• Combine the granulated sugar with 2 cups water in a small saucepot to make a simple syrup. Bring the syrup to a boil, stirring to dissolve the sugar. Reduce the heat to low and stir in the lemon peels. Simmer the peels until the white pith is translucent, about 40 minutes. Cool the peels in the syrup and then drain, saving the syrup for another purpose (lemon simple syrup is great in a lemon drop martini). Lay the peels on a mesh cooling rack to dry, about 2 hours. Store them packed in granulated sugar in an airtight container at room temperature.
• For the lemon curd: Remove the zest from the lemons (without the bitter white pith) with a carrot peeler. Pulse the zest with the granulated sugar in a food processor until the zest has been finely minced into the sugar. Cream the butter with the sugar and zest at medium speed in a stand mixer fitted with the whisk attachment. Crack the eggs into a small bowl to ensure there are no shells, then add the eggs one at a time to the mixer until combined. Add the lemon juice and salt and blend until combined. Place the mixture into a medium saucepot. Cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd is ready when it reaches 170 degrees F. Transfer the lemon curd to a metal bowl and cool the bowl in an ice water bath, then cover with plastic wrap pressed against its surface and refrigerate until ready to use.
• For the limoncello dip: Bring the limoncello and 2 cups water to a simmer in a medium saucepot set over medium heat. Allow the mixture to simmer for 4 minutes to cook off the alcohol in the limoncello. Remove the mixture from the heat and allow it to cool.
• For the ricotta filling: Add the ricotta, confectioners' sugar, lemon zest and limoncello to a bowl. Mix to combine. Set aside at room temperature.
• For the whipped cream topping: Whip the cream and granulated sugar together in a stand mixer fitted with a whisk attachment. Whisk until soft peaks are formed, then hold for the assembly of the torta. Refrigerate until ready to use.
• Dip the ladyfingers halfway into the limoncello dip and line a 9-by-13-inch pan with the soaked ladyfingers. Once the bottom is covered, spread the ricotta mixture over the top evenly with an offset spatula. Place a second row of dipped ladyfingers on top of the ricotta mixture. Spread the lemon curd on top of the ladyfingers with the spatula. Place the third and final layer of dipped ladyfingers on top of the lemon curd. Spread the whipped cream topping over the ladyfingers. Refrigerate overnight. Serve well chilled, garnishing slices with candied lemon peel.

TORTA AL LIMONE (LEMON CAKE)

Steps:

• To prepare the lemon cake , first cut the softened butter into cubes, then transfer it to a stand mixer with a beater (if you don't have a stand mixer, you can use an electric hand mixer); use the mixer and add half of the sugar a little at a time, until you get a smooth, frothy mixture 1 . Separate the egg whites from the yolks; while the mixer is running, add one yolk at a time to the butter and sugar mixture 2 , waiting for it to be absorbed before adding the next. When the yolks are well blended, add the rind of the two grated lemons 3 and mix again with the beater.
• In a bowl, sift together the flour, cornstarch, and yeast, then add them to the mixture one spoonful at a time while the mixer is running 4 . When the dry ingredients are well mixed, turn off the mixer and transfer the mixture into a bowl 5 . Clean the mixer well, and use it again to whip the egg whites (alternatively, you can also use a bowl and perfectly clean electric whisk): pour the egg whites 6 and start whisking,
• then add the remaining sugar 7 and drizzle the lemon juice 8 and continue whipping until a dense, frothy consistency is obtained 9 .
• At this point you can add the whipped egg whites to the mixture previously set aside: start adding 2 ladlefuls 10 and stir vigorously to soften the mixture, then add the rest of the whipped egg whites and stir from bottom to top with a spatula to keep the air inside, and prevent it from coming apart 11 . When all the ingredients are well blended, pour the mixture into a cake tin with a diameter of 8-9 inches (22-24 cm), lined with baking paper 12 ,
• level the surface 13 and bake in a static oven preheated to 355° F (180°) for one hour; if the cake darkens too much during baking, after about 40 minutes you can open the oven and cover with aluminum foil, then continue baking. When the cake is ready (always check with a toothpick), take it out of the oven and let it cool in the baking tin 14 , then transfer it to a serving plate and let it cool completely, then sprinkle with powdered sugar. Your lemon cake is ready to be enjoyed 15 !

BUCATINI AL LIMONE

Steps:

• Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
• Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
• Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
• Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.

TORTA DI LIMONE E RICOTTA

Steps:

• Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
• Cream the butter and sugar together until smooth. Beat in the ricotta.
• Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
• Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
• Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.

TORTA CAPRESE AL LIMONE

Steps:

• Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
• Add lemon juice and melted butter, mix and combine.
• With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
• Gradually add and combine the eggs and sugar mixture with the dry ingredients.
• Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
• After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.

TORTA AL LIMONE

Steps:

• Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;

RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES

Steps:

• Make the crust:
• Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
• Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
• Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
• Preheat oven to 350°F.
• Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
• Reduce oven temperature to 275°F.
• Make the filling:
• Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
• Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
• Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
• Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
• Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
• Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
• Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
• Do ahead
• 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.