Refreshing crostata with lemon cream: a creamy treat perfect for every day

Refreshing crostata with lemon cream: a creamy treat perfect for every day

This Lemon Cream Crostata combines the tangy freshness of lemon and the creamy richness of custard in a delicious pastry. The filling is exceptionally creamy and surprisingly easy to prepare, whether in the microwave for convenience or traditionally on the stovetop. Wrapped in a soft pastry crust with vanilla flavor and a hint of lemon zest, this crostata is not only a treat for the taste buds but also a pleasure to cook. Whether it's for a special occasion or an ordinary day, this is a dessert that promises to impress.


Why you will love it

You'll be delighted by this crostata's perfect balance of tangy lemon and sweet, creamy custard, all coated in a light, buttery dough. Lemon not only adds a refreshing burst of flavor, but also cuts through the sweetness of the custard, making each bite as delicious as the last. The easy-to-follow steps and simple ingredient list make this dessert accessible to bakers of all levels, ensuring a satisfying baking and cooking experience.

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Perfect opportunity

This Lemon Cream Crostata is great 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 parties or simply a delicious end to any meal with family or friends.

Decorating Tips

For a beautifully finished crostata, generously sprinkle the top with powdered sugar once cooled. This not only adds a touch of softness, 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.


  • For the lemon custard:
    • 2 eggs
    • 500 ml of milk
    • 150 grams of sugar
    • 50 grams of all-purpose flour (or a mixture of flour and cornstarch)
    • Zest of 1 lemon
    • Juice of 1/2 lemon
  • For the Pastry:
    • 400 grams of self-rising flour (or all-purpose flour with 1 heaping teaspoon of baking powder)
    • 1 teaspoon of vanilla essence
    • 180 grams of sugar
    • 2 eggs
    • 200 grams of softened butter
    • The zest of 1/2 lemon
    • A pinch of salt
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  1. Prepare the custard:
    • Mix the eggs, milk, sugar, flour, lemon zest and juice. Microwave on high for 2 minutes, whisking in between, until thickened. Alternatively, cook over low heat in a saucepan until thickened. Cool with plastic wrap directly on the surface to prevent a skin from forming.
  2. Make the pastry:
    • Beat the butter and sugar together. Add the vanilla essence and lemon zest. Beat the eggs one by one, then gently add the flour and salt without overworking the dough.
    • Refrigerate the plastic-wrapped dough for about 30 minutes.
  3. Assemble the Crostata:
    • Divide the dough, using two-thirds for the base. Roll out and line a 22-24 cm tart tin, prick the bottom.
    • 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 brown.
    • Once cooled, sprinkle with powdered sugar.

Enjoy this Lemon Cream Crostata, a creamy citrus treat that is sure to brighten any day!

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