Lemon Tart (Torta al Limone)
Instructions
Gently melt the butter in a small pan, then allow to cool.
Grate the zest of the lemons, then spremeteli; cut the candied fruit into cubes.
Beat the egg yolks in a bowl together with the sugar, using a whisk, until you have a swollen and homogeneous.
Add, a little at a time, the zest and juice of the lemons and the sifted flour.
Knead the dough again, then add a pinch of salt, melted butter and warm milk.
Snow firmly mounted the egg whites in a second Bowl and blend for last the dough with yeast and Candi.
Transfer the mixture into a pan of 18-20 cm in diameter, greased and floured, livellatene the surface, then wipe the oven already hot (180 degrees) for 40 minutes.
Spent the time indicated, remove the cake from the oven, allow to cool, then remove from pan and onto a serving dish, sprinkle with lemon slices and candied cherries and serve.
Ingredients and dosing for 6 persons
- 450 g of flour
- 300 g of sugar
- 4 lemons
- 150 g of butter
- 1 cup of candies
- 1 glass of milk
- 4 eggs
- 1 sachet of vanilla baking powder
- 1 pinch of salt
- 6 slices of lemon
- 6 cherries
- Butter for the pan
- Flour for the baking pan