Lemon Crostata 😋

Name: Lemon Crostata 😋
Yield: For the lemon cream:
Ingredients: 2 cups milk (500 ml); 3/4 cup sugar (150 g); 1/4 cup potato starch (35 g); 1/4 cup all-purpose flour (35 g); 6 egg yolks; Zest of at least 3 lemons; 2 vials lemon flavoring; 4 cups all-purpose flour (500 g); 7 oz unsalted butter (200 g); 1 cup sugar (200 g); Zest of 1 orange and 1 lemon; 1 teaspoon honey; 3 eggs; 1 pinch salt; Cinnamon, to taste

Maria @cook_32073666

Teverola, Campania, Italia

Lemon Crostata 😋

Maria @cook_32073666

Teverola, Campania, Italia

Saved

Ingredients

For the lemon cream:

2 cupsmilk (500 ml)
3/4 cupsugar (150 g)
1/4 cuppotato starch (35 g)
1/4 cupall-purpose flour (35 g)
6egg yolks
Zest of at least 3 lemons
2vials lemon flavoring
For the crust:
4 cupsall-purpose flour (500 g)
7 ozunsalted butter (200 g)
1 cupsugar (200 g)
Zest of 1 orange and 1 lemon
1 teaspoonhoney
3eggs
1 pinchsalt
Cinnamon, to taste

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Steps

1

To make the crust, place the flour on a work surface and make a well in the center. Add all the other crust ingredients into the well and knead until you have a soft dough. Wrap and refrigerate for 1 hour.
2

Next, prepare the lemon cream. In a saucepan, combine the egg yolks, sugar, milk, potato starch, flour, and lemon zest. Mix well, then cook over low heat, stirring constantly, until the mixture thickens. Let it cool completely.
3

Now assemble the crostata. Roll out the crust and place it in a springform pan to form the base. Pour in the lemon cream, then lay strips of crust on top in a lattice pattern. Bake at 350°F (180°C) for 25–30 minutes.