Crostata di Limone — Print Recipe

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

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

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.