Maddelena’s Torta a Limone
1 cube softened butter
2 ½ cups fine sugar
7 egg yolks
7 egg whites
1 cup pastry flour
½ cup lemon juice
2 tsp. grated lemon
1 cup milk
2 cups graham cracker crumbs + 7 T. melted butter + ¼ cup granulated sugar
Mix the butter and sugar until creamy. Add the egg yolks and blend until soft. Add the flour and mix until well combined. Add the lemon juice and grated lemon. Mix until blended. Blend in the milk.
Whip the egg whites to soft peaks and fold into the batter until completely combined.
Butter and flour the sides of a 10-inch springform pan and line the sides with parchment paper, making sure the sides are an inch or so higher than the sides so the cake can rise.
Mix the graham crackers crumbs, melted butter and sugar.
Press into the bottom and slightly up the sides of the springform pan. Cover the entire pan in foil. Set the pan in the center of a preheated, 375-degree oven for about 50 minutes, or until a knife inserted in the center comes out clean.
Un-mold cake after it has completely cooled.
