torta di limone alla fugge

Lemon Fugge cake

for pastry:

  • 200 gr AP flour
  • 1 egg + 1 yolk
  • 125 gr butter
  • a pinch of salt
  • 3 table spoon of water (if necessary)

Using a food processor or pastry cutter, mix the flour, the butter and the eggs until combined. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
4. Preheat the oven to 180° C.  Remove the pastry dough from the fridge and press the dough into the tart pan. Put the filling and cover with the remained dough (be very carefully or the filling wil be coming out during the heating). Covered with milk and slice of almond. Bake for 40/45 minutes.

For the filling:

  • 150 gr chopped almond
  • 125 gr sugar
  • zhest of 1 lemon end the juice of 2

In a small saucepan , combine the  liquid, the sugar and the almond.

About the Author,

Maria Grazia Viscito, alias Caris, 39 anni, ingegnere, di Roma, con una grande passione per il cibo e la fotografia, cucina "per legittima difesa"