Lemon Crostata - Italian Lemon Pie (Photo: Alon Masika)
I'm a hopeless freak of lemon desserts, something about the sweet-sour combination that makes the jaw almost seize and the longing for the next bite, just beats any other flavor for me, even dark chocolate (but I admit it depends on the mood).
What else I especially like about lemon desserts is the seasonality.
Yes, I know there are lemons in the supermarket all year round, or at least it seems that way to us, but believe me lemon cakes are reserved for citrus season.
The best lemons in the world probably come from southern Italy, specifically from the Amalfi Coast region, in the Campania region, about 40 km southeast of Naples. These are monstrous and juicy lemons, from which a wide range of national treasures are prepared, from the famous limoncello to marmalades and lemon cakes Tempting like this.
There is no need to pre-cook the stuffing, just mix all the ingredients together and pour into the bowl (photo: Alon Mesika)
The yellow color of the lemon filling is mainly obtained from the eggs, but it always reminds me of a "false sun" of winter, yellow and full, and it's fun to meet it among wandering clouds.
And if we are talking about clouds, for the best of the best, I recommend going all the way with the Italian version and adding an airy and shiny Italian meringue on top.
The Italian meringue does not require a heat meter and is relatively simple to prepare, but even without it it is a great cake and really simple to prepare.
Unlike similar recipes, here there is no need to pre-cook the stuffing, but simply mix all the ingredients together and pour into the cake.
It's a perfect cake with a glass of espresso or a good liqueur, but there's nothing like the "light night" dish, like that for no reason or anything nearby, when no one is looking, just make sure to straighten a corner.
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Crostata Limone - Italian lemon pie
Ingredients
For crispy dough:
½ cup white flour less a spoon (200 grams)
3 tablespoons of powdered sugar (30 grams)
Pinch of salt
120 grams of cold butter, cut into small cubes (keep in the freezer until use)
1 beaten egg
2 cold spoons, as needed
For the lemon filling:
5 eggs
¾ cup sugar (140 grams)
150 ml of sweet cream
3 lemons
Italian meringue (optional):
2 egg whites at room temperature
½ cup sugar + 2 tablespoons (120 grams)
2 tablespoons (30 ml/gram)
For serving (if you don't make meringue):
sugar powder
For the conversion table click here >
Preparation
How do you make an Italian lemon pie?
1 Make
a crispy dough:
put the flour, sugar, salt and cubes of butter in a food processor.
Process until a crumbly texture is obtained.
Add the egg and process again until the dough starts to form.
If it does not form, add a teaspoon or two of cold water, but it is important not to overwork the dough.
2 Take the dough out of the food processor and roll out a little to get a rough rectangle.
Wrap in plastic wrap and chill in the refrigerator for about two hours (or overnight).
3
Rolling the dough:
grease a 24 cm diameter pie pan with butter. Roll the dough with a rolling pin on a well-floured surface to obtain a thin sheet and gently transfer to the pie pan. Tighten the dough to the bottom and edges. Cut excess dough from the edges, but take into account that the dough shrinks a little during baking .
4 Put the mold with the dough in the freezer for half an hour and in the meantime heat the oven to 170 degrees (not turbo).
5
Blind baking:
pierce the bottom of the dough with a fork (to prevent the dough from swelling), cover with baking paper and pour chickpeas (or another legume that will be used as a weight) on top.
Bake in the center of the preheated oven for about 15 minutes, until the dough begins to whiten and set.
6Remove the baking paper along with the beans and continue baking for about 20 more minutes, until the dough starts to get a little golden hue.
7
Meanwhile, prepare the stuffing:
grate the lemon peel and squeeze the juice well.
Beat together with the rest of the filling ingredients for about half a minute. Pour the filling into the center of the baked cake and return to the oven to bake for another 30 minutes, just until the filling settles in the center.
8 Take out and cool.
You can serve it like this, with a little powdered sugar on top or continue to make an Italian meringue.
9
Italian meringue:
In a small pot with a thick bottom, put the water and sugar, cook and bring to a gentle bubble (it's important to make sure that there is no sugar that sticks to the sides of the pot).
At the same time, start whipping the egg whites on medium speed, for about a minute and a half or until they start to whiten and swell.
10 While it is bubbling, pour the hot syrup, in a thin and steady stream, into the egg whites, while whipping at high speed.
Beat for about 10 minutes, until a stable, white, elastic and shiny foam is obtained and the bowl is no longer hot to the touch.
11 Transfer the meringue to a piping bag with a nozzle and decorate the cake with it according to personal preference.
You can slightly burn the edges of the meringue with a burner (optional).
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Personalized lemon cakes
The black forest cake
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Pear and blueberry galette
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recipes
baking
Tags
recipe
pie
lemon
tart
Crispy dough
meringue
Pies
