Soufféd Lemon Tart (Crostata Al Limone)

• 4 eggs, separated, room temp
• 10 tablespoons sugar, divided (125 g)
• 3 tablespoons all-purpose flour (25 g)
• 1/3 cup fresh lemon juice
• 2 lemons, zest of, grated
• 1 deep 9 inch partially baked sweet tart crust (recipe 71610)

1. With an electric mixer, beat the egg yolks, gradually adding 1/4 c sugar, until thick and foamy; add the flour, lemon juice, and zest and beat 2 to 3 minutes longer.
2. Transfer to the top of a double boiler.
3. Cook, STIRRING CONSTANTLY, over simmering water until the mixture is thick and coats the back of a spoon (like lemon curd before adding the butter).
4. Remove the pan from the water and cool completely.
5. Beat the egg whites until soft peaks are formed; gradually beat in the remaining sugar and continue beating until stiff and glossy, but don't over beat.
6. Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
7. Gently pour the filling into the tart shell and smooth the top.
8. Heat the oven to 350u0b0F.
9. Bake until the crust is deep golden, 20 to 25 minutes.
10. Cool on a rack and then remove the sides of the pan.

eggs, sugar, allpurpose flour, lemon juice, lemons, crust

Taken from www.food.com/recipe/souff-d-lemon-tart-crostata-al-limone-85781 (may not work)