Lemon tart
Crostata al limone
Recipe by Valentina Harris
SERVES 6-8
Preparation 20 minutes
Cooking 40 minutes
for the pastry
225g plain flour
pinch of salt
1 egg
75g caster sugar
150g unsalted butter, softened
1 tsp finely grated lemon zest
for the filling
2 eggs
1 egg yolk
100g caster sugar
juice 2 large lemons
100g unsalted butter, melted
Sift the flour into a bowl with the salt. Make a well in the centre, add the egg, sugar, butter and zest. Using your fingertips, draw it all together gently to make a soft dough.
Roll out the pastry and use to line a greased and floured 25cm tart tin. Prick all over with a fork, then line with foil and baking beans. Bake blind for 15 minutes in an oven preheated to 200ºC/Gas Mark 6, discard the foil and beans and cool. Leave the oven on.
Make the filling while the case bakes. Cream the eggs and egg yolk with the sugar until creamy, then whisk in the lemon juice and melted butter. Put the tart tin on a baking sheet and pour in the lemon mixture. Bake in the preheated oven for 10 minutes, then lower the heat to 180ºC/Gas Mark 4, you may have to leave the door open to get the temperature down. Bake for 20-25 minutes or until the filling is JUST set. Leave to cool for at least an hour before serving.
To transport to your picnic, leave it in the tart tin, and then slice it into wedges once everybody is ready to eat it.
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