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Crostata al Limone – Tart with lemon
Crostata al limone: Quick and easy recipe for lemon tart with light cream and tender shortcrust pastry.
Table of contents
Schritt für Schritt durch´s Rezept
- Step 1Mix the flour, a pinch of salt and the finely diced cold butter in a mixer until you have a sand-like consistency.
- Step 2Knead this mixture on a work surface with powdered sugar, lemon zest and the egg yolks to form a compact dough.
- Step 3Wrap the dough in cling film and leave to rest in the fridge for 30 minutes
- Step 4After resting in the fridge, take out the shortcrust pastry and roll out to the size of the baking tin and shape the pastry to fit the tin. Cut off any excess.
- Step 5Roll out the remaining dough again and cut into 2 cm wide strips. These will make the typical crostata cake lattice.
- Step 6Add the lemon zest to the milk in a saucepan and heat slowly. ATTENTION: do not allow to boil!
- Step 7Whisk the sugar and egg yolks in a bowl, sift in the flour and starch and stir well.
- Step 8Add a little warm milk to the sugar-egg-starch mixture, stir well and then pour this mixture back into the milk. Continue to heat the milk while stirring until it becomes thick like pudding. Then cover with cling film and leave to cool slightly.
- Step 9Prick the pastry in the tin several times with a fork and pour the cream into the cake.
- Step 10Use the strips of pastry to create a lattice pattern on the cake. Brush this lattice with the beaten egg.
- Step 11Bake the cake in a preheated oven, covered with aluminum foil, at 170 degrees for 1 hour.
- Step 12Leave the finished cake to cool completely and serve sprinkled with powdered sugar.
Do you have any questions about this crostata al limone recipe or would you like to share your personal cooking trick with us? Then write a quick comment below!
Crostata – Italian cake classic
It feels like every nonna in Italy bakes crostata for her grandchildren. The cake is therefore associated with childhood memories for almost every Italian and is a real soul food that is often eaten for breakfast.
A crostata is basically the Italian version of a French tart. It always has a shortcrust pastry base, which is spread with jam, fruit compote, Nutella or – as here – custard cream. On top is a lattice of pastry strips that makes the crostata unmistakable.
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