Torta al Limone: the heavenly lemon cake from Italy

We love really good classics that last for years and you perfect a little every time. Among other things, this list certainly includes: super healthy Kimchi , easy cinnamon rolls, carrot cake to die for, pastéis de nata and cherry cobbler . But... if life gives you lemons. Make torta al lemone!

This time we are going on a trip to Italy with the most loved cake in the whole country: Torta al Limone. Prepare for a culinary journey into sun-drenched Italian cuisine, where the light and refreshing flavors come together in a perfectly baked pie. Find out how to make this delicious Torta al Limone yourself. Because that's not difficult (and we love that).

Torta al Limone ingredients

For the pie crust:

• 320 grams of flour
• 6 grams of baking powder
• 140 grams of butter
• 1 egg
• 120 grams of sugar
• grated lemon zest (from one large ripe, juicy lemon)

For the lemon cream:

• 500 ml of milk
• 2 eggs
• 4 tablespoons of cornstarch
• 6 tablespoons of sugar
• 80 grams of mascarpone or Philadelphia
• juice of one lemon
• optional: icing sugar for decoration

Preparation method:

1. Start by making the pie crust. Mix the flour, baking powder, butter, egg, sugar and lemon zest in a bowl. Knead the dough until smooth and let it rest in the refrigerator.
2. Preheat the oven to 180°C.
3. Remove the dough from the refrigerator and spread it evenly in a pie dish. Prick some holes in the base with a fork and bake the pie base for 15 minutes in the preheated oven.
4. While the pie crust is cooling, prepare the lemon cream. Heat the milk in a saucepan over low heat and add the lemon zest to enhance the flavour. In a separate bowl, mix the eggs, cornflour, sugar and lemon juice. Gradually add this mixture to the heated milk, while stirring well.
5. Continue to heat the mixture until it thickens and takes on a creamy consistency. Then add the mascarpone or Philadelphia and stir well until it is completely incorporated.
6. Pour the lemon cream into the pie base and smooth the top.
7. Bake the Torta al Limone in the oven for about 25-30 minutes, or until the top is golden brown.
8. Let the cake cool down and sprinkle with icing sugar (optional) just before serving.

It's ready, your own homemade Torta al Limone! Close your eyes and take a bite. You taste a fresh and intense lemon flavor, combined with the creamy texture of the lemon cream. This pie is a perfect balance of sweet and sour, and each bite brings you closer to sun-drenched Italy.

Fancy more Italian? Then try Pesche al vino rosso, or peaches in red wine . You don't know what you taste!

If life gives you lemons, make lemon pie!

This old school lemon tart is a symbol of Italian hospitality and a perfect treat for any occasion. Whether you have a party, are planning a Christmas dinner or just want to treat yourself, the Torta al Limone is always a good idea.

The best cake tin for Torta al Limone

It is best to use a round cake tin to make the Torta al Limone. A cake tin with a diameter of about 23-25 ​​centimeters is ideal for this recipe. It is important to make sure that the cake pan has a removable bottom so that you can easily take the cake out and serve it without damaging it. For example, a springform pan is a good choice because you can loosen and remove the edge after the cake has cooled. This keeps the shape of the cake and makes it easy to transfer to a plate. Do you want a traditional look? Then choose the Patisse quiche tin with loose bottom, Ø24 cm.

The perfect playlist to experience and eat this cake

To work!

Dive into the kitchen, collect the ingredients and start your culinary adventure. Let the scent of fresh lemons awaken your senses and create a piece of Italy in your own home. Buon appetito!

In this handy video you can see the baking process. They make the filling there first, but it all comes down to the same thing in the end.

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