Crostata with lemon cream recipe

I adore citrus and this crostata brings lemon in a big way. An impressive, delicious and zingy lemon crostata gains an Italian accent with a crisp, almond-perfumed crust. This is a particularly nice recipe for a beginning pasty maker. Italian Crostata with lemon cream is wonderfully delicious and so simple to make.


For pastry dough:
50 g. nuts (almond)powder
500 g. flour
200 g. unsalted butter, softened
175 g. white sugar
1 large egg, lightly beaten
1/2 teaspoon salt

For filling:
6 eggs
250 g. white sugar
1 lemon, zest
135 g. fresh lemon or orange juice
200 g. whipping cream


Bake crostata:
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
In a separate bowl, combine together the flour, nuts powder, salt, and 1 large egg. Mix all ingredients together and knead into dough.
Put to rest the pastry in the fridge for at least two hours.


Preheat the oven to (180 C) 350 degrees F.
After resting the pastry in the fridge, roll it out on a lightly floured surface.
Roll out 1 piece of dough (keep other piece chilled). Remove top sheet of parchment and invert dough into springform pan. (Dough will tear easily; patch it with your fingers.) Press dough over bottom and 1 inch (2,5 centimeters) up side of pan, trimming excess.
Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. You may also line the bottom with parchment paper, if desired.


Make filling:
Beat eggs with sugar about 2 minutes. In another bowl, combine 135 g. fresh lemon or orange juice, zest and whipping cream.

Mix all ingredients together. Spread filling in shell.

Bake for 40 minutes – (150 C) 300 degrees F. Cool completely, about 2 hours (juices will thicken).

lemon crostata