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Recipe

Lemon Crostata

Servings: 10 to 12

I firmly believe that a lemon crostata can successfully follow just about any meal. Its bright, tart flavor and creamy texture make it thoroughly welcome at the end of dinner. Rather than a lattice top, this crostata is decorated with pastry cutouts that are baked separately. Use whatever shapes you like to create the decoration.

Ingredients

For the crust

  • 1 batch Pasta Frolla, made without baking powder, chilled
  • Unbleached all-purpose flour, as needed

For the filling

  • 4 large eggs, at room temperature
  • 1-1/2 cups granulated sugar
  • 1-1/8 oz. (1/4 cup) unbleached all-purpose flour
  • 1 Tbs. finely grated lemon zest
  • 1/2 cup fresh lemon juice (from about 4 lemons)
  • 1/8 tsp. fine sea salt
  • Confectioners’ sugar, for dusting (optional)

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 120
  • Sodium (mg): 125
  • Carbohydrates (g): 51
  • Fiber (g): 1
  • Sugar (g): 32
  • Protein (g): 6

Preparation

Make the crust

  • Position a rack in the center of the oven, put a large rimmed baking sheet on the rack, and heat the oven to 350°F. Remove the pasta frolla from the refrigerator and let it rest at room temperature for 30 minutes. Have ready a 9-inch fluted tart pan with a removable bottom.
  • Lightly dust a work surface and rolling pin with flour. Roll the larger disk of pasta frolla into a 12-inch circle, lifting and turning the dough as you roll to prevent sticking and create an even round. Gently wrap the dough around the rolling pin and unroll it over the tart pan. Gently fit the dough into the pan without stretching it. Use the palm of your hand or the rolling pin to trim off the excess. Refrigerate for 30 minutes.
  • Remove the tart pan from the refrigerator, and line it with a sheet of parchment or aluminum foil. Fill with pie weights, beans, or rice, and bake on the baking sheet for 15 minutes. Remove the foil and pie weights, and bake until the crust is light golden, about 10 minutes more. Remove from the oven and let cool. Remove the baking sheet from the oven, but leave the oven on.
  • Roll out the smaller piece of dough to about 1/4-inch thickness, and cut out decorative shapes to adorn the top of the finished crostata. Place the dough cutouts on a large rimmed baking sheet and refrigerate for 30 minutes. Bake the cutouts until the edges are lightly browned, 12 to 14 minutes. Transfer to a rack to cool. Return the empty baking sheet to the oven and leave the oven on.

Make the filling and bake the tart

  • In a medium bowl, gently but thoroughly whisk the eggs, sugar, flour, lemon zest and juice, and salt. Avoid whisking too vigorously; you want the filling to be well blended but not too frothy (it will froth a little). Pour the filling to the top of the cooled crostata shell; you may have a little leftover. Bake until the filling is just set but not browned on top, 30 to 35 minutes. Transfer from the baking sheet to a rack to cool completely.
  • Remove the ring and use a large, wide-angled spatula to transfer the crostata from the metal tart base to a serving plate. Dust with confectioners’ sugar; then arrange the baked cutouts on top (leave them bare so they stand out against the sugar-dusted crostata) and serve.

Reviews

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Reviews (2 reviews)

  • vicali | 08/02/2020

    This was easier to make than I thought. I agree the pastry dough takes the most work in terms of time. It is very easy to do. The lemon flavor is so rich it was delectable. Every one of us had a second helping and none of us usually eat desert let alone a second helping. It is so easy to make I plan on having it for Sunday dinners this summer

  • jlpSC | 05/10/2020

    Once the pastry dough gets made, this tart comes together very quickly. It was a big hit for a Mother's Day brunch.
    Very nice lemon flavour.

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