Like Limoncello, this torta reigns from southern Italy. It is simple and satisfying as a dessert served with a dollop of lemon curd on the side or afternoon treat served with a spot of iced or hot tea.
- ¾ cup sugar
- 1 egg yolk
- 3 large eggs
- ½ teaspoon vanilla
- 2 large lemons, juiced (a little less than ½ cup)
- Zest from 2 lemons (1 heaping tablespoon)
- 4 Tbsp. unsalted butter
- Pinch of salt
- In a heavy bottomed saucepan, whisk together sugar, eggs, egg yolk, lemon juice and zest over low to medium heat.
- Keep whisking while the mixture heats for about 3-5 minutes until it begins to thicken.
- Turn off heat and add cold butter in by the tablespoon while continuing to whisk until all of the butter is incorporated.
- Place the curd into a glass bowl or container and cover.
- Chill for least 4 hours or overnight.
|Lemon Torta Capri|
- 1⅓ cup sliced almonds
- 1 cup blanched almonds, lightly toasted
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ¾ tsp. salt
- 2 sticks of unsalted butter, room temperature (16 tablespoons)
- 2 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 6 large eggs, room temperature
- Confectioner’s sugar for dusting
- Preheat oven to 350°F.
- Butter the bottom of a 9-inch round springform pan and line the bottom with a circle of baking parchment and butter the paper.
- Sprinkle and gently press half the sliced almonds against the bottom and sides of the pan. Put the pan in the freezer while you prepare the rest of the ingredients.
- In the food processor combine the blanched toasted almonds, flour, baking powder and salt. Process for 15-20 seconds, until finely chopped.
- In a medium bowl beat the butter, sugar, vanilla extract and almond extract for about 2-3 minutes, until creamy and light colored.
- In a separate bowl, beat eggs with the mixer for 5 minutes until thick and frothy.
- With a fork mix the almond and flour mixture into the butter mixture until blended. Add beaten eggs and stir until just smooth.
- Transfer into prepared pan and smooth into an even layer. Spoon ½ of the lemon curd on top of the batter to about ½-inch from the side of the pan in an even layer. Sprinkle the remaining sliced almonds over the top of the batter.
- Bake for 50-55 minutes until the cake tester or toothpick inserted in the center comes out almost clean.
- Cool in the pan until warm to the touch.
- Before removing from pan, run a thin-bladed knife around the edge of the pan to loosen the sides. Peel off the parchment paper from the bottom and dust the torta with confectioners’ sugar before serving.
- Serve with the remaining lemon curd.