Are you craving a dessert that's both elegant and refreshingly simple? Look no further than this incredible lemon torte! This recipe is perfect for those seeking delicious dishes without spending hours in the kitchen. It's a delightful balance of tangy lemon, light and fluffy texture, and a subtly sweet crust, making it an ideal choice for any occasion – from a casual weeknight treat to a sophisticated dinner party dessert. Get ready to impress your friends and family with this easy recipe for a truly unforgettable lemon torte!
Ingredients:
For the Crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) powdered sugar
- ½ teaspoon salt
- ½ cup (115g) cold unsalted butter, cut into cubes
For the Lemon Filling:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) fresh lemon juice
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Don't overmix!
- Press into pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Evenly distribute the crumbs for an even crust.
- Chill: Refrigerate the crust for at least 30 minutes to prevent it from shrinking during baking.
Baking the Crust:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Blind bake: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
- Remove weights: Carefully remove the weights and parchment paper. Bake for another 5-7 minutes, or until lightly golden.
- Cool completely: Let the crust cool completely in the pan before adding the lemon filling.
Making and Adding the Lemon Filling:
- Whisk together ingredients: In a medium bowl, whisk together the granulated sugar, lemon juice, eggs, egg yolks, flour, lemon zest, and salt until smooth.
- Pour over crust: Pour the lemon filling evenly over the cooled crust.
- Bake: Bake for 25-30 minutes, or until the filling is set and lightly golden around the edges. The center may still jiggle slightly.
- Cool completely: Let the torte cool completely in the pan before removing the sides of the springform pan. This allows the filling to set completely.
Serving:
Dust with powdered sugar, if desired, and serve chilled. This lemon torte is best served within 2-3 days.
Cooking Tips for the Best Lemon Torte:
- Use fresh lemons for the best flavor.
- Don't overmix the crust or the filling, as this can result in a tough texture.
- Make sure the crust is completely cool before adding the filling to prevent it from becoming soggy.
- If the filling seems too runny after baking, refrigerate it for a longer period to allow it to set completely.
Variations:
- Add a layer of whipped cream or fresh berries on top for extra flavor and visual appeal.
- Use different citrus fruits, such as oranges or limes, to create unique flavor combinations.
- Add a teaspoon of vanilla extract to the filling for a richer flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 calories Fat: 15-20g Protein: 4-5g Carbohydrates: 40-45g
This recipe offers a delightful balance of healthy meals and delicious desserts. Enjoy your homemade lemon torte! It's a simple yet impressive dessert that is sure to become a favorite among your quick dinner ideas. This easy recipe is perfect for homemade cooking enthusiasts of all levels, proving that even the best recipes can be surprisingly simple.