Italian Lemon Tart          "Crostata"

LET'S MAKE...

Italian Lemon Tart 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.

Italian Lemon Tart/Crostata

What you need:

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sugar

butter

all purpose flour

and more...

baking powder

Whisk flour, salt, sugar, and baking powder. Make a well, add egg, yolk, cubed butter, mix to combine.

1

Food processor alternative: Pulse dough, knead, wrap in plastic, refrigerate for 30 mins.

2

Roll 3/4 of chilled dough to 1/8" thickness, fill pie or tart pan, and prick with fork tongs.

3

Roll out remaining dough, make cutouts or strips for lattice top. Chill crust in pan before making filling.

4

Whisk sugar, yolks, egg, zest, juice, melted butter. Heat on low until thick. Whisk constantly, don't raise heat.

5

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

6

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

7

1. Warm/soft dough won't roll or cut well. It'll be sticky, avoid overhandling.

Expert tips

2. The dough is very forgiving, though, so just place it back in the refrigerator to firm it up a bit.

READY TO MAKE THIS?