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Sicilian Lemon Tart (Torta al Limone)

Updated lemon torte

 This is an amazingly smooth, creamy, over-the-top delicious tart.I had been traveling through Italy and Greece for three weeks then spent two days in London before heading home. Along the way I had eaten more than my share of amazing cakes, tarts, cookies along the way, and had loved the lemon desserts in Sorrento and the Amalfi Coast. The irony of this is the last morning we went to a coffee shop before heading to the airport and there, in the dessert case, was a Sicilian Lemon Tart that cried out to be purchased and enjoyed. So, of course I obliged. It was hands down one of the best desserts of the trip. In London, for crying out loud!

Once home I decided I needed to replicate the dessert. This is what I ultimately came up with. The original just had big poofs of cream on top of it, so feel to keep it simple. However, I recently made this dessert again when I had lots of fresh berries, so I celebrated.

This tart is so rich, you won’t want large slices. (Well, maybe you will, after all.) If you wish, spread each plate with a tablespoon of raspberry sauce then plate the tart slice on top. Serves about 8. If you want a recipe for Limoncello, here you are!

 

 

 Sicilian-Lemon-Torte-IMG_0929

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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