Simple Tangy Italian Dessert

This simple tangy Italian dessert was what I decided to make to bring over to a friend’s place for lunch as most of the pastry shops are closed in August.  I wasn’t planning on making a dessert because it’s just too hot to bake but I really didn’t have much choice.

Thankfully, Elizabeth Mincilli suggested another simple Italian dessert recipe which she had just posted Crostata di Marmellata.  I love crostata but I was craving something tangy like lemon curd.  After doing some research I decided on Crostata con crema al limone.  There are several versions out there and I finally used the one below.

Simple Italian Dessert Recipe: Crostata con Crema al Limone

For the crust, I use the recipe that has been given to me by my husband’s family. It’s more than enough for this recipe and the rest I used it to make cookies.  I had thought about halving the recipe but having freshly baked cookies was a nice plus!

Crust (Pasta Frolla)
500g flour
200g butter
150g sugar
4 egg yolks and 1 whole egg

Lemon Filling (Crema al Limone)
2 eggs
150g sugar
30g butter room temperature
juice from 2 lemons
zest from one lemon
2-5 tablespoons of limoncello (optional)

Instructions for the Crust

1. Put flour and sugar in a bowl.  Make a well and add the butter, sugar and egg in the well.

2. Using a fork mix the ingredients in the well together and slowly incorporate the flour into the wet mixture.

3. When it gets to difficult to mix with the fork, use your hands.  Knead the dough and form a ball.

4.  Wrap the ball of dough with saran wrap (cling wrap) and let it rest in the fridge for 30 minutes.

Instructions for the Lemon Cream

1.  Add all the ingredients except limoncello in a stainless steel bowl.

2. Place the stainless steel bowl over a saucepan of simmering water (double boiler).  Mix the ingredients together until it becomes smooth and thick.

3. Remove from heat and add the limoncello.  Stir well.

4. Let it cool.  Cover it with saran wrap making sure that it touches the top of the filling.  Refrigerate until it has cooled down completely.

Putting Together the Crostata

1.  If you are using the recipe of the crust above,  start by just using 2/3 of the dough and keep the remainder in the fridge.

2. Roll out the dough to the size of the pie pan.  If you want, with the remaining dough, cut strips to place on top of the filling.

3.  Cover pie pan with the dough and prick the bottom before filling it up with the lemon cream.

4. Pour the filling in and level it out as best as you can.

5.  If you want, put the strips on top of the filling.

6.  Bake at 170C for 35-40 minutes.  You can tell when the strips on top are slightly brown.

Here’s a slice of this tangy Italian dessert ready to be served.  You can dust it with icing sugar if you wish.  I had baked this the night before and was dying to try it!  It was good and my husband had 2 slices.  He is not a dessert person unless it’s chocolate.

With the left over dough, you can make cookies which are delicious by itself! I usually make these for my nieces who love them but they are away at the moment.   Not an issue really! (At the time of this writing, they have all been eaten.)

My Self-Critique for this Italian Dessert

As I was only able to try this crostata at our friend’s place, I found it a touch too sweet. The next time I make this, I will reduce the sugar for the Lemon filling.  So instead of 150g, I will use only 125 grams.

I usually reduce the sugar in recipes because they tend to be too sweet for me.  However, 150g maybe right for you.

I really liked the tangy taste and this recipe gives a hint of Positano.  I was planning to make a well-known Italian dessert from that area – Torta Caprese but I didn’t have all the ingredients.

Let me know how it turns out for you and I hope you enjoy this delicious and refreshing Italian dessert!

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