Italian Recipes - Lemon Tart (Crostata di Limone) Recipe

  
 

Italian Desserts Recipes - Lemon Tart (Crostata di Limone) Recipe

Ingredients                                     

  • 225 g/8 oz short crust pastry (basic pie crust)

  • 100 g/4 oz/1/2 cup unsalted (sweet) butter

  • 4 eggs

  • Grated rind and juice of 2 lemons

  • 100 g/4 oz/1/2 cup caster (superfine) sugar

  • 250 m/1 cup double (heavy) cream

  • Mint leaves, to decorate

Method:

  1. Roll out the pastry and use to line a 25cm/10 in flan tin (pie pan). Prick the base with a fork and place a sheet of greaseproof (waxed) paper in the pastry case.

  2. Scatter with dried peas or baking beans and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes.

  3. Remove the paper and beans and bake the pastry case for a further 5 minutes to dry out the base.

  4. Melt the butter and cool for 1 minute. Whisk the eggs in a bowl and add the grated rind and juice from the lemons.

  5. Whisk in the butter, sugar and cream. Pour the lemon mixture into the pastry case and bake at 160°C/325°F/gas mark 3 for 20 minutes until set.

  6. Allow to cool before serving. Decorate with mint leaves.