Peter Pioppo

Tim Butler
11 E. 53rd St.
New York, NY 10022
(212) 308-1099

Biography & Interview

Pastry Chef Tim Butler
Alto | New York

Meyer Lemon “Torta”
Pastry Chef Tim Butler of Alto—New York, NY
Adapted by

Yields: 10 Servings


    Meyer Lemon Ricotta:
  • 1.5 pounds Wisconsin ricotta
  • 125 grams sugar
  • 2 Meyer lemons, zested and juiced
  • 3 leaves gelatin, bloomed
  • 100 grams heavy cream

    Breton Dough:
  • 240 grams sugar
  • 120 grams yolks
  • 340 grams flour
  • 8 grams salt
  • 22 grams baking powder
  • 240 grams butter

    Limoncello Gelée
  • 100 grams simple syrup
  • 3 leaves gelatin, bloomed
  • 250 grams limoncello
  • 250 grams gin

    Meyer Lemon Confit
  • 10 Meyer lemons, zested and juiced
  • 200 grams sugar

    To Garnish
  • Micro sorrel
  • White chocolate shards
  • Maldon sea salt
  • Extra virgin olive oil

For the Meyer Lemon Ricotta:

Combine the ricotta, sugar, zest and juice in a Robot Coupe. Purée until smooth. Bring the cream to a boil, remove from heat, and whisk in the gelatin. Whisk the cream into the ricotta mixture and reserve in the refrigerator until set, about 3 hours.

For the Breton Dough:
Whip together the sugar and yolks in a Kitchen Aid until ribbons form. Fold in flour, salt, and baking powder. Add butter while whipping on high. Weigh out into 1 kilogram pats and roll approximately ¼-inch thick. Bake between 2 sheet trays at 350˚ F for 8 minutes until golden. Cut immediately and reserve.

For the Limoncello Gelée:
Boil syrup, remove from heat, dissolve the gelatin, and whisk in the alcohols. Cool for 4 hours until set.

For the Meyer Lemon Confit:
Blanch the zest 3 times in boiling water. In a pot combine zest, juice, and sugar. Reduce by half. Purée zest and juice in Vita-Prep while still hot. Reserve and chill.

To Assemble and Serve:
Plate Meyer Lemon Confit, Meyer Lemon Ricotta, Breton fingers, and Limoncello Gelée. Finish micro sorrel, white chocolate shards, Maldon salt, and olive oil.



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   Published: August 2007