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.

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.

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

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.

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.

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.

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 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.

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.

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

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

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.

Recipe FAQs

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.

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!

Updated from January 29, 2016.