Torta di limone

Name: Torta di limone
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 12
Cuisine: Italian
Ingredients: icing sugar, to serve; 250 g cream cheese; 25 g plain flour, sieved; 60 ml lemon juice (bottled is fine); 50 g butter, melted; 250 g caster sugar; 1 lemon, finely grated zest and juice; 300–400 g ready rolled puff pastry; 4 eggs

Preparation info

Serves:
12

Difficulty
Easy
Ready in
1 hr

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

My oldest friend and the other Lucy in the ‘2 Lucys’ ate a ‘torta di limone’ in a street café in Rome. It took us a lot of cooking and an awful lot of tasting to achieve this light, lemony, cheesecake texture that sits perfectly in buttery puff pastry. Delicious!

Ingredients

300–400 g ready rolled puff pastry
4 eggs
250 g

Europe
Italy
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

Line the flan tin with baking parchment. (See tips on how to do this.)
Lay the pastry inside the baking parchment and prick all over with a fork. If the pastry you have bought is oblong-shaped, simply trim and paste it to fit together with a little water for glue.
Keeping the lemon zest to one side (see