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Soufféd Lemon Tart (Crostata Al Limone)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.6609
Energy (kCal)503.7683
Carbohydrates (g)44.557
Total fats (g)22.3352
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With an electric mixer, beat the egg yolks, gradually adding 1/4 c sugar, until thick and foamy; add the flour, lemon juice, and zest and beat 2 to 3 minutes longer. | 2. Transfer to the top of a double boiler. | 3. Cook, STIRRING CONSTANTLY, over simmering water until the mixture is thick and coats the back of a spoon (like lemon curd before adding the butter). | 4. Remove the pan from the water and cool completely. | 5. Beat the egg whites until soft peaks are formed; gradually beat in the remaining sugar and continue beating until stiff and glossy, but don't over beat. | 6. Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula. | 7. Gently pour the filling into the tart shell and smooth the top. | 8. Heat the oven to 350°F. | 9. Bake until the crust is deep golden, 20 to 25 minutes. | 10. Cool on a rack and then remove the sides of the pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 separated 286.0 1.44 25.12 19.02
    sugar 10 tablespoons divided 199.875 37.505 6.2562 3.12
    purpose flour 3 tablespoons - - - -
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    lemon zest 2 grated - - - -
    tart crust 1 deep baked sweet - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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