This Lemon Custard Crostata brings together the zesty freshness of lemon and the creamy richness of custard in a delightful pastry. The filling is exceptionally creamy and surprisingly easy to prepare, whether in a microwave for convenience or traditionally on the stove. Wrapped in a soft, vanilla-scented pastry crust with a hint of lemon zest, this crostata is not just a treat for the taste buds but also a joy to bake. Whether for a special occasion or a regular day, it’s a dessert that promises to impress.
Why You’ll Love This
You’ll be enchanted by this crostata’s perfect balance of tart lemon and sweet, creamy custard, all encased in a light, buttery pastry. The lemon not only adds a refreshing burst of flavor but also cuts through the sweetness of the custard, making each bite as delightful as the last. The easy-to-follow steps and simple ingredients list make this dessert accessible to bakers of all skill levels, ensuring a satisfying baking and eating experience.
Perfect Occasion
This Lemon Custard Crostata is ideal for a variety of occasions. Serve it as a sophisticated dessert at dinner parties, enjoy a slice as a weekend treat, or make it the centerpiece of a festive brunch. It’s also a wonderful choice for holiday celebrations or simply as a delightful finish to any meal with family and friends.
Decoration Tips
For a beautifully finished crostata, dust the top generously with powdered sugar once it has cooled. This not only adds a touch of sweetness but also makes for an attractive presentation. If you’re feeling creative, garnish with fresh lemon slices or zest for added color and a hint of fresh lemon flavor. A sprig of mint or a dollop of whipped cream can also enhance its visual appeal and taste.
Ingredients:
- For the Lemon Custard:
- 2 eggs
- 500 ml of milk
- 150 grams of sugar
- 50 grams of all-purpose flour (or a mix of flour and cornstarch)
- Zest of 1 lemon
- Juice of 1/2 a lemon
- For the Pastry:
- 400 grams of self-raising flour (or all-purpose flour with 1 heaped teaspoon of baking powder)
- 1 teaspoon of vanilla essence
- 180 grams of sugar
- 2 eggs
- 200 grams of softened butter
- Zest of 1/2 a lemon
- A pinch of salt
Instructions:
- Prepare the Custard:
- Mix eggs, milk, sugar, flour, lemon zest, and juice. Microwave on high for 2-minute intervals, whisking in between, until thick. Alternatively, cook over low heat in a saucepan until thickened. Cool with plastic wrap directly on the surface to prevent a skin from forming.
- Make the Pastry:
- Cream the butter and sugar together. Add vanilla essence and lemon zest. Beat in the eggs one at a time, then gently mix in the flour and salt without overworking the dough.
- Chill the dough wrapped in plastic for about 30 minutes.
- Assemble the Crostata:
- Divide the dough, using two-thirds for the base. Roll out and line a 22-24 cm tart pan, prick the base.
- Spread the cooled custard over the base. Use the remaining dough to create a lattice top. Brush with beaten egg.
- Bake at 180 degrees Celsius (356 degrees Fahrenheit) in the lower part of the oven for about 40 minutes or until golden.
- Once cooled, dust with powdered sugar.
Enjoy this Lemon Custard Crostata, a creamy, citrusy treat that’s sure to brighten any day!
