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Italian Lemon Tart (Crostata al Limone)

Italian lemon tart with a crisp pasta frolla shell and a bright, silky lemon curd filling.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting 2 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 100 g icing sugar
  • 125 g cold butter cubed
  • 1 egg
  • 1 egg yolk
  • 1 lemon zested
  • 4 lemons zested and juiced (about 160 ml juice)
  • 4 eggs
  • 150 g caster sugar
  • 100 g butter cubed

Method
 

  1. Rub the flour, icing sugar, cold butter and zest of 1 lemon together. Add the egg and yolk and bring into a dough. Wrap and chill for 1 hour.
  2. Roll out and line a 23 cm tart tin. Chill for 20 minutes, then blind bake at 180°C for 15 minutes with beans and 10 minutes without.
  3. Whisk the lemon juice, zest, eggs and sugar in a pan over low heat until thick, about 8 minutes.
  4. Take off the heat and whisk in the butter until glossy.
  5. Pour into the tart case and bake at 150°C for 10–12 minutes until just set.
  6. Cool, then chill for 1 hour before slicing.

Notes

Strain the lemon curd before pouring it into the case for a perfectly smooth finish.