Lemon Crostata

Recipe

Preparation30 minutes
Cook time30 minutes
ServingsServes 8-10
Episode1839

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Ingredients

    For the Crust:
  • 1-1/2 cups of All Purpose Flour
  • 2 Tbsp of Granulated Sugar
  • 1/4 tsp of Salt
  • 1/2 cup (1 stick) of Unsalted Butter, Cold, cut into pieces
  • 1 Egg
  • 3 Tbsp of Cold Water
    • For the Custard:
  • 2-1/2 cups of Whole Milk
  • 4 Tbsp of Granulated Sugar
  • 4 Egg Yolks
  • Zest of 1 Whole Lemon Plus 1 Tbsp of Juice
  • 3 Tbsp of Flour
  • 1 Tbsp of Cornstarch
  • Vanilla Extract
    • For the Ricotta Cream:
  • 1 cup of Fresh Ricotta
  • 2 Tbsp of Granulated Sugar

Preparation

    For the Crust:

    1) Mix flour, sugar, and salt, cut in cold butter until crumbly then egg and cold water; mix into dough until it comes together. Cut into 2 disks, one a bit bigger than the other, then refrigerate for about 45 minutes.

    2) Make the Custard. Heat milk with lemon zest until warm, In a bowl, whisk egg yolks, sugar, flour, cornstarch, and vanilla. Slowly whisk in hot milk.Return to pan; cook until thickened, about 7 minutes then whisk in the lemon juice then let cover, refrigerate and cool completely.

    3) Make the Ricotta Cream. Stir ricotta with sugar until smooth.Fold into cooled custard.

    4) Roll the dough (the bigger of the two disks) into a 12 inch circle, fit it in a 9 inch cake or pie pan, pierce the bottom and sides with a fork, then fill it with the custard, trim the overhang, crimp the edges and set aside.

    5) Roll the second piece into a circle, cut out strips and form a lattice pattern on top ofthe pie. Seal the edges, trim anything you need to then bake at 375 degrees for about half an hour. Allow to cool completely before serving.

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