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Tart lemon cream




Grated lemon peel

2 spoons

Type 00 wheat flour

550 grams

White sugar

320 grams

Egg, yolk

2 unit

Full fat milk

500 mL

Baking powder for desserts

8 grams


250 grams


2 unit

Desserts from Italy

Tart lemon cream

Tart lemon cream

vegetarian with gluten with eggs with lactose source of D vitamins high in potassium high in phosphorus

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

Tart lemon cream

delicious sweet, fragrant and fluffy

Tart lemon cream step 1

step 1

For the lemon cream: In a saucepan, heat the milk and zest of 2-3 limoni.Nel Meanwhile, beat the egg yolks with 120g of sugar and 50g of flour.

Tart lemon cream step 2

step 2

Then pour the egg mixture into the milk and just starts to boil, turn for a few minutes, until they thicken.

Tart lemon cream step 3

step 3

For the pastry: In a food processor add 500g of flour, eggs, 200 grams of sugar, butter, zest of 2 lemons and half a packet of baking powder then mix to obtain a homogeneous mixture

Tart lemon cream step 4

step 4

At this point with a rolling pin roll out half of the pastry, so as to obtain the shell of crostata.Con the fork of the flaps to drill holes, so the tart not excessively swell during cooking

Tart lemon cream step 5

step 5

Distribute the lemon cream, prepared in precedenza.Stendere the short remainder so as to obtain a disc, then lay it on the cream of lemons and with the help of a fork to seal the edges of the tart

Tart lemon cream step 6

step 6

Bake at 180 degrees for about 35 minutes.

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