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July 2014  - Torta Limone di Caprino  

Adam Thomas - Executive Pastry Chef

 Preheat oven to 350 degrees

 

Crust:

  • 1 ¾  cups All Purpose Flour
  • ½ cup Powdered Sugar
  • 1 ½ cups Unsalted Butter (room temperature)
  • ½ cup Pine Nuts (chopped)

Preparation:

  • Mix powdered sugar and flour together in a table top mixer.
  • Add room temperature butter and pine nuts until a smooth dough forms.
  • Roll dough out to ¼” thickness and place in a 1/2 sheet  baking pan.
  • Bake the crust at 350 degrees until deep golden brown for approximately 20 to 25 minutes and set aside to rest.

Lemon Filling:

  • 4 cups Sugar
  •  2/3 cup All Purpose Flour
  • 1 ¼ cup Lemon Juice
  •  2 Lemons Zested
  • 12 large Eggs
  • 2 large Egg Yolks
  • pinch of salt

Preparation: 

  • Reduce oven temperature to 300 degrees.
  • Mix sugar and flour together.
  • Add lemon juice and zest.
  • In standing mixer, combine: eggs, egg yolks and salt.
  • Add the dry ingredients to the wet and mix well.
  • Place lemon filling directly onto pre baked shortbread, it is best when warm.
  • Bake the bars at 300 degrees for 30 to35 minutes, or until just set.

Topping:

  •  1 cup of your favorite whipped cream

Prepartion:

  •  Once bars have cooled pipe your favorite whipped cream or leave the bars just as they are!
     

 

 

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