Lemon tart

4.57 from 171 ratings
Crostata al limone
Lemon tart is a delicious cake from Italian cuisine, prepared with a delicious lemon filling. The cake consists of a shortcrust pastry with a creamy filling made of lemon juice, eggs, sugar and milk. The filling is sweet and sour and has an intense lemon flavor, which is complemented by the crispy shortbread.
Amount
1
cake
Ingredients list
Shortcrust pastry (for a 24cm/9in ร˜ tart pan)
Filling
Topping
  • powdered sugar to taste
Difficulty: medium
Cost: low
Calories: 230kcal
Prep: 40 minutes
Cook: 45 minutes
Cooling time: 1 hour
Total: 2 hours 25 minutes
Difficulty: medium
Cost: low
Calories: 230kcal
Prep: 40 minutes
Cook: 45 minutes
Cooling time: 1 hour
Total: 2 hours 25 minutes
Directions
Shortcrust
  • First, put the flour, sugar, beaten egg yolk, small cubes of butter, a pinch of salt and vanilla sugar into the mixing bowl of the stand mixer and mix thoroughly with the dough hook. Then remove and knead with your hands into a compact ball. Wrap the ball in plastic wrap and place in the refrigerator for one hour.
    250 g pastry flour, 150 g butter, 60 g sugar, 3 egg yolk, 1 pinch salt, 1 tsp vanilla sugar
Fรผllung
  • In the meantime, prepare the filling. To do this, first peel the organic lemon. Then put the peel in a pot with the milk and boil once.
    1 lemon, 800 ml milk
  • Put the sugar and egg yolks in another saucepan and whisk to combine. Then add the cornstarch and stir it in. Now gradually pour in the boiled milk through a sieve over low heat. While whisking, bring to a boil while stirring constantly.
    180 g sugar, 65 g cornstarch, 4 egg yolk
  • As soon as the mixture starts to thicken, add the freshly squeezed lemon juice and stir in thoroughly. Then pour the cream into a bowl, cover with cling film and leave to cool completely.
    50 ml lemon juice
Finish the tart
  • After the cooling time, roll out the dough on a lightly floured work surface to a thickness of about 5mm. Prepare a 24cm/9in ร˜ tart pan, grease with butter and lightly flour. Spread the shortcrust dough evenly on the bottom, forming a rim of about 1cm/ยฝin high on the baking pan and pressing it down well. Prick the dough several times with a fork. Cut off the excess shortcrust pastry and keep for decoration.
  • Preheat the oven to 180ยฐC/360ยฐF top/bottom heat.
  • Now spread the previously prepared lemon cream evenly over the shortbread and smooth it with a pastry scraper.
  • Then roll out the remaining short pastry in a circle and cut out strips about 1cm/ยฝin wide. Use these to lay out a uniform diamond pattern on the cream.
  • Now put the cake in the oven and bake for about 45 minutes.
  • Let cool briefly before serving and sprinkle with powdered sugar to taste.
    Buon appetito!
Info
Lemon tart is a popular dessert in Italy and is often served on special occasions such as birthdays or weddings. The cake is easy to make and only requires a few ingredients, making it an ideal dessert for all lemon lovers.
Serving: 199.1gCalories: 230kcal (12%)Carbohydrates: 28g (9%)Protein: 3g (6%)Fat: 12g (18%)Saturated fatty acids: 7g (35%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 3gTrans fatty acids: 0.4gCholesterol: 66mg (22%)

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