Sunday, January 24, 2021

Torta cremosa al limone

For now,  I'm traveling through my senses....specially my palate.....remembering the places I love.....I worked and lived in Rome....I remember those days.....

This is a simply lemony Italian has three layers that makes it irresistible with a tea or coffee..

Torta cremosa al limone

Pasta frolla

90 g of sugar
90 g of cold butter in chunks
250 g of flour type 00
2 egg 
1 pinch of salt

Combine all together until you have a smooth dough. With a rollin pin, stretch it to a 3 mm dough. Place it in a greased mold and cover a 3-4 cm of the sides. Place it in the fridge for 30 minutes.

Lemon cream
2 lemons zest
150 g of sugar
250 g of whole milk
2 eggs
2 tablespoons of cornstarch (more if you want it thicker)
60 g of butter in pieces

Mix the lemon zest, sugar, eggsand cornstarch. Warm the milk. Add the mil to the mix, and mix it well to avoid lumps. Place it on the stove and cook it until gets thick. Add the butter. Combine it well and set aside until it is at room temperature.

Cover dough

100 g of sugar
2 eggs
80 g of butter in pieces
100 g of flour type 00
30 g of potato starch
1 teaspoon of vanilla essence
30 ml of whole milk
½ teaspoon of  baking powder 

Mix all the ingredients with a hand mixer. Leave it aside.

Take the mold with pasta frolla, add the lemon cream, and on top the cover dough. Bake it at 350 F for 45 minutes....ENJOY!!



  1. Looks so yummy and tempting! I love esp. that lemon cream filling.

  2. The lemon filled torta sounds like a dessert I would absolutely love.