Best Meyer Lemon Crostata Recipes
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
Would you like a slice of a delicate and elegant dessert? Let me offer you an Italian-style crostata filled with two layers of heavenly, tender, lemony creams topped with sour-sweet berries. Mmmm the dessert feels so light and airy and delicious. I foresee your desire for another slice. Please do not hesitate and help yourself with more. Decorate with any seasonal berries or fruit of your choice. Serve with tea, coffee, or dessert wine.
Provided by Explore dough
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract in a food processor. Blend ingredients until dough starts sticking together and forms one piece.
- Wrap crostata dough in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator. Roll out dough using a lightly floured rolling pin on a work surface, or flatten it directly onto a baking sheet using your fingers, to form crostata shell. Pierce shell with a fork to prevent air bubbles during baking.
- Bake in the preheated oven until sides are golden brown, 15 to 20 minutes.
- Remove crostata from the oven and set aside to cool.
- While crostata cools, pour lemon juice into a heavy saucepan through a sieve and stir in 3 1/2 tablespoons sugar. Heat mixture over medium-low heat until sugar dissolves, about 5 minutes. Remove from heat.
- Beat remaining sugar, eggs, and flour together in a mixing bowl using an electric mixer or a whisk until white and airy in texture.
- Pour warm lemon juice mixture into egg mixture slowly, whisking constantly. Pour custard mixture back into the saucepan.
- Heat custard mixture over medium-high heat, stirring constantly until thick, about 5 minutes. Remove from heat and continue to mix until the uneven texture becomes smooth, about 1 minute. Add butter gradually to custard 1 piece at a time, stirring constantly, until smooth. Let custard cool to room temperature.
- While custard cools, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor. Blend until mixture is uniform and smooth in texture, 2 to 3 minutes. Transfer ricotta cream to a bowl.
- Place lemon custard and ricotta cream in the refrigerator to cool completely, about 30 minutes.
- Remove custard and cream from the refrigerator. Spread lemon custard evenly on cooled crostata crust. Spread ricotta cream on top of lemon custard. Decorate with raspberries. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 37.8 g, Cholesterol 144.7 mg, Fat 27.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 101.7 mg, Sugar 16 g
RUSTIC MEYER LEMON TART
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
- Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
- Bake tart shell until golden, about 25 minutes. Let cool completely.
- Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
- Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.
MEYER LEMON CROSTATA
I went to a cooking class with Chef Maria Capdevielle and we made this dessert. It was easy and delicious. We made small tarts in a muffin tin instead of one large tart.
Provided by Debbie Fontana @dfont
Categories Pies
Number Of Ingredients 14
Steps:
- Place flour, sugar, ground almonds and butter in the food processor and pulse until crumbly. Add egg and mix until the dough comes together. Add a little water if needed. Form dough into ball and wrap in plastic. Let rest for 1 hour.
- Preheat oven to 350 degrees. On a lightly floured surface roll the pastry out and fit it into the bottom and sides of fluted 9 inch tart pan. Prick the bottom with a fork in several places and then bake for 12 to 15 minutes.
- For the filling, in a small sauce pan whisk together lemon juice, sugar, eggs and yolks, cornstarch and sea salt over a medium heat until boiling and thickened, 2 to 5 minutes. Make sure the mixture comes to a boil or the cornstarch won't activate. Once it boils do not cook it longer than 1 minute. Remove from heat and strain into a bowl. Whisk in olive oil and lemon zest.
- When the crust is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base and return the pan to the oven. Bake until topping is set 10 to 15 minutes more. Allow to cool to room temperature then refrigerate until cold before cutting it. Sprinkle with powdered sugar right before serving.
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