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Italian Lemon Tart/Crostata

Italian Lemon Tart / Crostata is a delicious and traditional Italian sweet recipe made with a buttery pastry crust and citrusy lemon filling. Perfect for a special occasion or a weekend treat.

Crostata on a wooden plate with lemons.


 

A crostata is one of the most popular sweet recipes in Italy. Usually served in the morning or afternoon with an espresso. I would say all home bakers have their own recipe and like to make them with their own homemade jam. Classic Crostata is the most popular but close behind is a Nutella Crostata or even a Pistachio Ricotta Crostata.

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Ingredients to make an Italian Lemon Tart

For the dough

  • Salt – if you use unsalted butter then add a bit more salt
  • Flour – all purpose flour
  • Sugar -granulated sugar
  • Baking powder
  • Eggs – room temperature large eggs and large egg yolk
  • Butter – room temperature butter

For the filling

  • Eggs – room temperature large eggs
  • Sugar – granulated sugar
  • Butter – melted and cooled
  • Lemons – fresh lemon juice and zest
The ingredients for the recipe.

What are the best lemons to use?

You want to use lemons that are as free of pesticides as possible, either homegrown or organic lemons would be perfect.

The Difference between a Crostata and a Pie

What is the difference between an Italian Crostata and a North American Pie? To start the crust for a Crostata is richer and more flavorful, it is made with flour, butter and eggs and of course a North American crust has no eggs and is usually made with just shortening or a combination of butter and shortening.

The lemon crostata on paper.

How to make a Lemon Tart / Crostata recipe

In a large bowl whisk together the flour, salt, sugar and baking powder, make a well in the center and add the egg, egg yolk and butter (cubed), mix just to combine, do not over mix.

The dry ingredients in a white bowl whisked together and the wet ingredients in the middle.

You can also use a food processor, pulse until dough just starts to come together.

Move the dough to a flat surface and gently knead until it becomes a soft combined dough, wrap in plastic and refrigerate for 30 minutes.

The mixed on a flat surface and kneaded into a ball.

Remove the dough from the fridge, roll 3/4 of the dough into a 1/8 inch thickness to fill the pie plate or tart pan, prick the dough with the tongs of a fork.

The dough rolled and in the pan.

The remaining dough roll and you can use a small cookie cutter to make cutouts or make strips (lattice style) for the top of the crostata. At this point refrigerate the crust in the pan while you make the lemon filling.

The remaining dough cut with a small cookie cutter.

In a medium saucepan whisk together the sugar, egg yolks, egg , lemon zest, lemon juice and cooled melted butter, place on low heat and heat whisking constantly until mixture thickens, this can take a while, so be patient and do not raise the heat.

Making the filling in the small pot.

Remove the pot from the heat, and pour into the chilled tart crust, top with the cutouts or strips.

Pouring the filling on the crust and the cut outs on top before baking.

Brush the dough lightly with milk and bake until golden brown. Let cool completely before serving. 

The tart baked in the pan.

How to know when the filling is ready

The filling should be thick enough to coat a spoon really well, once it starts to thicken it will thicken very quickly, so be careful not to burn it.

How to serve a Lemon Crostata

This delicious Lemon tart / crostata is usually served as either a dessert or in the afternoon with an espresso. Although a slice at breakfast is not unheard of. To fancy it up for dessert you could serve it with fresh berries or a dollop of whipped cream.

Tips for making the best Crostata

If the dough becomes too warm/soft, it will be hard to roll out or cut shapes out of. It will become very sticky and won’t do well with the rolling pin.

The dough is very forgiving, though, so just place it back in the refrigerator to firm it up a bit.
I recommend placing the dough between 2 pieces of parchment paper and roll the rolling pin on top of the paper until desired thickness.

Roll the dough (with paper on) up with the rolling pin. Place on top of the pie plate and roll out as you remove the paper. This puts the dough perfectly on top of the pie pan. Press the dough into the pan and make sure to press into the corners. If there are any cracks or thin spots, simply take a small piece of dough and press onto that area.

A good idea is to place the pie plate with dough in the refrigerator to firm up again before adding the filling, 20-30 minutes should be enough time. I believe that this step really helps with preventing the crust from getting too dark.

It also helps to place foil around the edges of the crust at the start of baking. It is so much easier to put the foil on while the pie plate is still cold, instead of halfway through the baking time when it was hot. You can always remove it towards the end if the edges haven’t browned enough.

A slice of pie on a white plate.

FAQs

What is an Italian Lemon Crostata?

An Italian Lemon Crostata is a traditional Italian dessert made with a buttery pastry crust and a lemon filling.

What kind of crust is used for an Italian Lemon Crostata?

A traditional buttery pastry crust known as a Pasta Frolla is used for an Italian Lemon Crostata.

How does one make the lemon filling for an Italian Lemon Crostata?

The lemon filling is made by combining butter, sugar, eggs, lemon zest, and lemon juice.

How long does an Italian Lemon Crostata take to bake?

Approximately 30 minutes, although not all ovens are alike, so keep your eye on it.

Can this recipe be made in advance?

Yes, you can make this a day ahead and place it in the refrigerator before serving. You could also just make the dough ahead of time if you want and then wrap and refrigerate. When it’s time to make your crostata, allow time to let your dough soften up and roll it out to place in your pan.

The tart and a slice on a white plate.

Does the crust need to be blind baked?

I never blind bake this crust before making this recipe, I don’t think it is necessary. But if you think you should or want to, then pre-heat the oven to 350F/180C, prick the bottom of the tart well with the tongs of a fork.

Place a piece of parchment paper on top and fill with pie weights, or use beans, rice or even sugar, blind bake the crust 8-10 minutes then remove the paper and beans, let cool then continue with the recipe.

Can the dough be made in advance?

The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it well in plastic wrap.

How to Store it

The pie can be kept at room temperature, covered. A cool area is best. It will keep for up to one day, if not cover well or place in an airtight container and refrigerate for 3-4 days.

Can I freeze an Italian Lemon Crostata?

Yes, wrap it well in plastic wrap or foil and place in a freezer bag. It will keep to 3 months in the freezer. Be sure to shaw it overnight in the refrigerator.

A slice of pie on a white plate.

If you love an Italian Crostata or even if you have never tried one before then I hope you give this Lemony and Creamy Italian Lemon Crostata a try and let me know what you think. Enjoy!

The tart baked in the pan.

Italian Lemon Crostata

Rosemary Molloy
Italian Lemon Crostata, a simple and easy Italian Dessert. Made with a flaky pie pastry and a delicious fresh lemon cream filling. The perfect snack or dinner dessert recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine Italian
Servings 10 servings
Calories 326 kcal

Equipment

Ingredients
 
 

CROSTATA DOUGH

  • 1¾ cups all purpose flour
  • 1 pinch salt
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • ½ cup + 2 tablespoons butter (room temperature) (140 grams total)

LEMON FILLING

  • 1 large egg yolk (room temperature)
  • 3 large whole eggs (room temperature)
  • ¾ cup granulated sugar
  • 2¾ tablespoons butter (melted and cooled)
  • 1 tablespoon zest (1 lemon)
  • 4 tablespoons fresh lemon juice (2 lemons)

Instructions
 

CROSTATA DOUGH

  • In a large bowl whisk together the flour, salt, sugar and baking powder, make a well in the centre and add the egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together). Move the dough to a flat surface and gently knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.
  • Pre-heat oven to 350F (180C) lightly grease and flour a 9 inch (23 cm) pie / tart pan.
  • Remove the dough from fridge, roll ¾ of the dough into 1/8 inch thickness to fill the pie plate, prick the dough with the tongs of a fork. At this point refrigerate the crust in the pan while you make the lemon filling.
  • The remaining dough, roll and using a small cookie cutter make cutouts or make strips for the top of the crostata (lattice style)

LEMON FILLING

  • In a medium pot whisk together the sugar, egg yolk, eggs, lemon zest, lemon juice and cooled melted butter, place on low heat and heat whisking constantly until mixture thickens (this can take a while, so be patient and do not raise the heat) (should be thick enough to coat a spoon really well, once it starts to thicken it will thicken very quickly, so be careful not to burn it).
  • Remove the pot from the heat, and pour into the prepared crostata dough, top with the cutouts or strips, brush the dough lightly with milk and bake for approximately 30 minutes, after 15-20 minutes you may have to cover around the top of pie crust as it tends to brown quickly, or see notes below for more tips. Let cool completely before serving. Enjoy!

Notes

I never blind bake this crust before making this recipe, I don’t think it is necessary. But if you think you should or want to, then pre-heat the oven to 350F/180C, prick the bottom of the tart well with the tongs of a fork. Place a piece of parchment paper on top and fill with pie weights, or use beans, rice or even sugar, blind bake the crust 8-10 minutes then remove the paper and beans, let cool then continue with the recipe.
If the dough becomes too warm/soft, it will be hard to roll out or cut shapes out of. It will become very sticky and won’t do well with the rolling pin.
The dough is very forgiving, though, so just place it back in the refrigerator to firm it up a bit.
I recommend placing the dough between 2 pieces of parchment paper and roll the rolling pin on top of the paper until desired thickness.
Roll the dough (with paper on) up with the rolling pin. Place on top of the pie plate and roll out as you remove the paper. This puts the dough perfectly on top of the pie pan. Press the dough into the pan and make sure to press into the corners. If there are any cracks or thin spots, simply take a small piece of dough and press onto that area.
It also helps to place foil around the edges of the crust at the start of baking. It is so much easier to put the foil on while the pie plate is still cold, instead of halfway through the baking time when it was hot. You can always remove it towards the end if the edges haven’t browned enough.
You can make this a day ahead and place it in the refrigerator before serving. You could also just make the dough ahead of time, it will keep for up to 3 days, if you want and then wrap and refrigerate. When it’s time to make your crostata, allow time to let your dough soften up and roll it out to place in your pan.
The pie can be kept at room temperature, covered. A cool area is best. It will keep for up to one day, if not cover well or place in an airtight container and refrigerate for 3-4 days.
To freeze the crostata, wrap it well in plastic wrap or foil and place in a freezer bag. It will keep to 3 months in the freezer. Be sure to shaw it overnight in the refrigerator.

Nutrition

Calories: 326kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 133mg | Potassium: 106mg | Fiber: 1g | Sugar: 25g | Vitamin A: 538IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from January 29, 2016.

63 Comments

  1. Great recipe – was just getting ready to make it but noticed a small discrepancy. In the ingredient list for the filling -it states 1 egg yolk, 3 whole eggs. In directions it says yolks and egg – which would mean it is just opposite for the ingredient list. If you could clarify that would be appreciated. Thank you.

  2. Hi Rosemary,
    I just noticed someone asking about the size of the tart pan. At the beginning of your printed recipe it says a 9″ pan but in your comments you state it is for a 10″ pan. I only have a 9″ so I will give it a go. The finished tart looks yummy.
    I actually like serving tarts instead of pies, they present so well.

    Claudia

  3. I only have an 8 inch tart pan. What would you recommend the adjustments be for cook time, ingredient amounts, etc?

    1. Hi Eliza, start at 25 minutes and if the crust isn’t golden and cooked (cover the pie with foil if the crust is browning too much) then go for another 5 minutes. Let me know how it goes.

  4. Rosemary,
    I would like to make this . Can you please tell me how many grams in 2 & 3/4 Tablespoons Butter.
    Thank you.

  5. 5 stars
    This is absolutely delicious! I made 2 one GF & one normal. Both were delicious! I made them for a drive by family dinner due to Covid 19. All of my family loved it!

  6. THis looks amazing! Thank ya you so much for sharing! I love learning new Italian recipes! Can I sub the lemons in this for salted (cultured) lemons? I made some a while back and have been looking for recipes to use them in ever since!

    1. Hi Jackie, interesting I have never had cultured lemons before. Try it and see, I think it should work. Let me know. Have a great weekend.

  7. 5 stars
    Beautiful flavour and texture, was a really winner at an Italian themed dinner. In NZ we call the pastry “shortcrust pastry” and I managed to get the pastry into the dish more easily with this recipe. I used a large piece of cling wrap to cover the pastry in the fridge, then after 30 mins, turned it out onto a floured bench and placed the wrap on top, between the rolling pin and the pastry. I rolled it out cleanly, then scraped under the pastry (from the bench), carefully folded the pastry over the rolling pin, then placed it into the pie dish, trimming around the edge and re-rolling the offcuts out before cutting with cookie cutters as in the photo.
    Brilliant result, thank you!

  8. 5 stars
    I’m a newbie to baking so my crust didn’t turn out as beautifully as yours as I had some trouble with rolling the dough thin enough. But that wasn’t anything to do with the recipe, that’s my lack of baking skills 🙂 However the end result was absolutely wonderful. The lemon filling was divine and the crust was the perfect flavor. Thank you for sharing an amazing recipe!! I look forward to practicing and eating it again 🙂

    1. Hi Heather, thanks so much. When I first started baking it was the same for me too, you just need to practice. Glad you enjoyed it. Have a great day.

  9. 5 stars
    I love cooking and always try new recipes. Just wanted to say that I baked it in a 23cm flan tin and it looks perfect and filled nearly to the top for those who like a thicker filling. I also decorated it same as in the picture and it looks so presentable as well. Thank you for this recipe, Looks delicious 😋

  10. 5 stars
    This looks gorgeous! Would a ten inch tart pan work for this recipe? And is it necessary the entire tart be brushed with milk before baking, or just the cut-outs? Thank you!

    1. Hi Jennifer, yes the recipe is for a 10 inch pie, and brush just the cut outs or strips with milk. Hope that helps and let me know how it goes.

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