~~Torta Ricotta with Salsa al Limone ~~~~~~~~~
Torta
2 large eggs, room temperature
4 T. butter, room temperature
2/3 c. sugar
1 1/4 c. ricotta
3/4 c. finely ground almonds
Juice and zest of one lemon
PREHEAT oven to 350 degrees. Place a circle of Parchment paper in the bottom of a springform pan. Grease the sides of the pan.
SEPARATE the eggs. Beat the whites until stiff peaks form. Set aside.
Using a mixer, combine butter, sugar and ricotta until smooth and fluffy. Add egg yolks, almonds, lemon juice and zest. Mix well.
FOLD the eggwhites into the ricotta mixture, carefully. Pour into the springform pan and bake 40-45 minutes until golden. Cool.
Salsa al Limone
4 T. butter
1/3 c. sugar
Juice and zest of 2 lemons
1 teaspoon cornstarch dissolved in 1T. water
COMBINE first three ingredients in a small saucepan. STIR over medium heat, until butter is melted. WHISK in the cornstarch and water mixture. Bring to a boil, stirring constantly.
Cook until clear, thicker and yellow. Serve warm over the cooled tart.
3 comments:
Yum, lemon is one of my favorite thing in the world. I love the taste of lemons by themselves--yes, I've been known to eat them straight--and in pies, on fish well almost anywhere. Yum-O!
Mmmmmm.... that looks delicious! Thanks for sharing! I will have to try this great spring recipe!
Laura,darling daughter, we will have to make this when I visit you next month!
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