Crostata di Limone

Name: Crostata di Limone
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Monegasque
Ingredients: For crust: 200g flour, 100g cold butter, 50g sugar, 1 egg yolk, pinch of salt; For filling: 4 eggs, 150g sugar, juice and zest of 4 lemons, 100g butter, 100ml heavy cream; Powdered sugar for dusting

Crustata de Limun (kroh-STAH-tah dee lee-MOON)

Lemon Tart

⏱ Prep Time 30 min + chilling

📈 Difficulty Medium

👥 Servings

🔥 Calories 334 kcal

A buttery shortcrust shell filled with a silky, intensely lemony curd, topped with a delicate dusting of powdered sugar.

Nutrition & Info

Protein 5.0g

Carbs 38.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

tart pan with removable bottom whisk saucepan rolling pin

Presentation Guide

Vessel: tart stand

Garnishes: powdered sugar, lemon zest curls

Accompaniments: whipped cream, espresso

Ingredients

For crust: 200g flour, 100g cold butter, 50g sugar, 1 egg yolk, pinch of salt
For filling: 4 eggs, 150g sugar, juice and zest of 4 lemons, 100g butter, 100ml heavy cream
Powdered sugar for dusting

Instructions

1
Make crust: pulse flour, cold butter, sugar, and salt. Add egg yolk and press into a dough. Chill 30 min.
2
Press pastry into a tart pan. Prick with a fork. Blind bake at 180°C (350°F) for 15 min.
3
Whisk eggs, sugar, lemon juice, and zest in a saucepan over medium heat until thickened, about 8 min.
4
Remove from heat, stir in butter pieces and cream until smooth.
5
Pour lemon curd into the pre-baked shell.
6
Bake 10 min more until just set. Cool completely, then dust with powdered sugar.

💡

Did You Know?

Monaco's lemon tarts showcase the citrus that once grew abundantly on the terraced hillsides of the principality, scenting the air all winter.

Chef's Notes

Equipment Tips

tart pan with removable bottom
whisk
saucepan
rolling pin

Garnishing

powdered sugar, lemon zest curls

Accompaniments

whipped cream, espresso

The Story Behind Crostata di Limone

The lemon tart holds a special place in Monegasque pastry traditions, a legacy of the citrus groves that once covered the hills above the port. Monegasque lemons, small and intensely fragrant, produced a curd of extraordinary flavor. Though the groves are mostly gone, the tart endures as a taste of Monaco's agricultural past.

🕐 Traditionally enjoyed afternoon dessert 📜 Origins: 19th century

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