Lemon Pie or Italian Crostata
Sweet pleasant flavour with lemon. Great for tea party with friends
Ingredients
- 400g flour
- 130g butter
- 130g sugar
- 2 eggs
- Zest of 1 lemon
- 300ml milk
- 25g starch
- 130g sugar
- 1 yolk
- 1 whole egg
- Peel of 1 lemon
- Juice of a half lemon
- 10g butter
- 70g sugar
- 180g cheese spalmabili
Instructions
- Mix room-temperature butter, flour, eggs, sugar, and lemon zest in a deep bowl. Knead the dough with light movements so that the dough is not lumped.
- Wrap the dough in cling film and put it in the refrigerator.
- Pour the milk into a saucepan, add the lemon peel and cook for about 5 minutes so that the milk acquires a lemony aroma.
- In a bowl, mix the starch, egg, and salt with a whisk.
- In another bowl, mix the cheese with sugar. And put it aside for now.
- Pour the milk through a sieve into a bowl with a mixture of starch.
- Pour this into a pan and cook the custard over very low heat, heating the custard to 85 degrees, and stirring constantly to prevent lumps from forming. The cream should thicken well.
- Add a piece of butter and lemon juice, mix everything and leave the prepared cream to cool.
- Cut the dough into 2 halves. 1 part, roll out a circle the size of your crostata mold. Make sides from a tube of dough.
- When the cream has cooled, apply it evenly on the base of the crostata. Make tubes from the dough and make a grid on top of the crostata. Bake in an oven heated to 180 degrees for 40 minutes. Serve when the crostata has cooled. Bon appetit!
Notes
Amount of ingredients for crostata with a diameter of 25 centimeters. If you wanna get a more fragile dough, add 20 grams more butter and 20 grams less sugar.c