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.
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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
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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