I just made the cake - it's absolutely delicious. I cooked it for about 43 minutes and something that should be noted is that it needs at least an hour in the fridge to cool down, otherwise, the cream is super liquid.
I bake a lot but it is easy enough even for a novice baker. It has a nice thick, delicately lemon flavoured custard in a biscuit type case. Not overly sweet, which is good. Make sure the custard is cooled before you put it in the case. I think I may use the crust recipe next time I make egg custard tarts, it has a similar consistency to those bought in UK supermarkets. As you might guess, it needs to be chilled before cutting or you won't get a nice clean slice. Overall, I am very pleased with the result.
This looks amazing. I just love the way you simplified everything without food processors and all. Will definitely try this out. Thanks for sharing this recipe
Wow how very delicious 😋 thanks for sharing your lemon tart with us 😀. It sure looked mouthwatering and tasty ❤. Greetings from England 🇬🇧 Simon and Beth ❤️ 🙋
While making this recipe here in algeria north africa, i noticed there are few words that are similar in arabic and italian like limone, Zucherro, taza, and of course arabic numerals as well as gas. 😊❤😊 lots of love to italians from algeria north africa your Mediterranean neighbour ❤😊❤
Why did I never think to roll out pastry in between greaseproof paper? Why has no one ever told me that? That's genius. I have avoided anything pastry related because it always sticks or falls apart when I am rolling 😅
Yes! And you can also use plastic wrap, though waxed paper (or even parchment paper?) sounds better & more environmentally friendly. You can make FLAKY and tender pastry this way , because you won't be tempted to add so much water to keep it from falling apart.
you can also use the paper to cook your fish on a pan without it sticking. you simply put a piece of paperbetween the fish or chicken and the pan and you can beautifully brown it without ever sticking, then it comes right off the fish
Life-changing hack. So I was 50yo when I learned that I could roll pastry between two sheets of baking paper. No messy flour on your kitchen bench. Pastry can literally be tipped straight into the pan without breaking. My game-changing tip - blend the flour and butter for a few seconds in your Nutribullet rather than use your fingers (I break it into two batches). Add the sugar, egg, etc after this.
Algo maravillosa esta tarta!!!! Una receta de lujo!!! La voy a hacer enseguida!!! Sé que en la reunión todos quedarán encantados!!!! Milll Gracias por Compartirl esta receta!!! Cariños ❤🥰😍❤
Si es delicioso. En mi pais lo llamamos "lemon pie" . Desde Argentina. Y nuestras costumbres y comidas tienen mucha influencia italiana, española, francesa .
You're right Alba because this is the 2nd week that I made it. This 🍋 cake is so delicious! My husband and I love it (even my grandchildren) so light and not overly sweet. Thank you for sharing, will be trying more of your cooking 😀 greetings from Australia ❤
@@user-zx5kq6hs9d Absolutely! Actually I named it "Lemon Mascarpone Tart". I just make it all the time instead of Lemon cheese cake or Lemon meringue. 100 % credit and all thanks to you 'Fatto in casa da Alba' 👍
Hello I made this cake and it is easy and delicious. I would only suggest re the 1/3 part of dough for the decor at the end, I would put it in the fridge for a bit because if it is hot or the room is warm it is very hard to get those circles as perfect as Alba's. Other than that easy and great explanation
Wow I made this recipe today it was so delicious and not too sweet just right , 😋 it was perfect 👌 thank you for sharing , I will be making this every holiday
¡Me encantó! ¡Lo hice para navidad y fue un éxito rotundo! La masa de la base del pie es perfecta, sirve para cualquier cheesecake y el relleno es ideal, nada empalagoso pero dulce. ¡Tal y como debe ser un pie de limón!
Wow, this lemon cake recipe looks absolutely divine! The combination of fresh lemon zest with creamy mascarpone (or Philadelphia cream cheese) in the cream sounds so rich and flavorful. I love how you've kept the ingredients simple yet elegant. Can't wait to try baking this at home. The aroma of lemon must be so refreshing. Great job on the video, and thank you for sharing this delightful recipe!
This reminds me of this cake I used to get from a local restaurant. It was called Torta Della Nonna, but it had pine nuts. They stopped making it, so maybe I’ll try to make it using this recipe!
Made it today. Was really good. The crust is perfect and the easiest crust I ever made. The filling could use a lot more lemon flavor but was still good. Give it a good chill in the fridge before eating.
I’d recommend substituting half of the milk for lemon juice to make something that comes closer to a lemon curd. This recipe uses way too little lemon to my taste
Thanks for sharing your experience. Can you please tell me what the crust was like such as, was it soft, crunchy, etc? When it was cut it appeared to look softer than a reg crust. That's the type I like, lol...
I can almost taste this cake. You're making me hungry! Thank you for showing us your technique for making this cake. No wonder it is so well loved. If it is as delicious as it is pretty, I'm in for a treat when I finally make it. Best regards to you. 🌹 J
Ciao Alba, I am new to your channel. Where do I find the complete directions for making this beautiful creation? It looks like you are cooking the milk, egg, cornstarch & lemon mixture on the stove, but there are no directions for the heat or how long. I am really looking forward to making this for my family. Grazie, Jacqueline
Most Loved Cake in Italy Filling: 500ml. milk 2 eggs 4 tablespoons cornstarch 6 tablespoons sugar 80 g. Cheese - mascarpone or philadelphia 1 lemon 🍋 Mix first 4 ingredients in a saucepan and cook over medium heat until thick Cool for a few minutes, then add the cheese and blend Remove zest from Lemonand reserve for later use Juice lemon Add the juice of lemon and blend Cool completely before placing in crust Crust: 1 egg 120 g. sugar Reserved lemon zest from 1 lemon (see above) 🍋 320 g. All Purpose Flour 6 gr. baking powder 140 g. Unsalted butter Combine first 5 ingredients, mix thoroughly Cut in butter and mix everything to a make a consistent crust Split in pieces 2/3 and 1/3 Place 2/3 part into 26 cm / 10 in tart pa, poke with fork Add filling and smooth Roll out 1/3 to flat between sheets of parchment Refrigerate until rolled dough is hard Form pastry cutouts for top by cutting out in a decorative shape Place pastry cutouts around outer edge for decoration Bake in a 180 Centigrade / 355 Farenheit, about 43 min Remove, when it reaches room temperature, remove from pan and cool in a refrigerator Decorate with candied lemon center Serve cold or cool Dust with powdered sugar
Yummy, Yummy food, one of favourites cake this is top of my list, this cake is super moist, fluffy, not sweet, it melts in your mouth, one piece is not enough and and highly recommended you have 2 pieces, tou can enjoy it with your cafe or tea, even herbs tea, you won't be able to get enough you just want to eat it mire and more. ❤❤❤❤
Junto a mi hija de siete años hicimos este postre para el día del padre. Ella toda orgullosa porque a su padre le encanta el limón. Como use un molde de 32 cm, la crema quedó bajita, agregue la mezcla de condensada y limón, arriba igual que la receta, pero tenía molde de estrellas. Quedó más que deliciosa!!! Muchas gracias ❤
