Nonna’s Crostata al Limone (Lemon Tart): A Classic Italian Lemon Dessert

If you love desserts that balance bright citrus flavors with a buttery, melt-in-your-mouth crust, this Crostata al Limone (Lemon Tart) is the perfect recipe for you.

This Italian lemon tart recipe, inspired by my nonna’s traditional crostata, brings together a rich, delicate shortcrust pastry filled with a creamy, tangy lemon custard. It’s a dessert that beautifully highlights fresh lemons and makes a memorable ending to any meal.

My nonna’s Crostata al Limone is a beloved family tradition, featuring classic Italian ingredients and techniques for a flavor that is authentic, comforting, and refreshing. Made with a flaky, buttery shortcrust (pasta frolla) and a silky lemon cream filling, this lemon tart is both simple and elegant, ideal for special occasions or just because you’re craving something sweet.

Why You’ll Love This Crostata al Limone Recipe:

1. Authentic Italian Flavor: This recipe uses simple, high-quality ingredients that honor Italy’s culinary tradition.
2. Perfect Texture: The shortcrust pastry is tender and flaky, contrasting beautifully with the smooth lemon filling.
3. Balanced Sweetness and Tartness: The tangy lemon filling is sweetened just enough to let the natural citrus flavor shine, making it both refreshing and satisfying.
4. Beautiful Presentation: Finished with a sprinkle of powdered sugar, a drizzle of caramelized sugar, or whipped cream, this crostata is a stunning addition to any dessert table.

This recipe requires a little time and patience, but the result is a beautiful and delicious lemon tart that’s truly worth the effort. Plus, making it gives you a taste of Italian family tradition and a way to bring the flavors of Italy right into your kitchen!

 

 

 

 

SERVINGS:8

Ingredients for a 9.5-inch (24 cm) pan

Total Time Estimate

• Active preparation time: ~1 hour 15 minutes
• Baking time: ~1 hour 20 minutes
• Cooling and refrigeration time: ~3 hours

Overall time: ~5 hours 30 minutes (including refrigeration)

For the Shortcrust Pastry (Frolla):

• 2 ½ cups all-purpose flour (300 g)
• 10 ½ tablespoons cold unsalted butter, diced (150 g)
• 1 cup powdered sugar (120 g)
• 3 egg yolks
• ½ teaspoon coarse salt
• Zest of ½ an organic lemon
• Seeds from ½ a vanilla bean (or ½ teaspoon vanilla extract)

For the Lemon Cream Filling:

• 1 ¼ cups heavy cream (300 g)
• 9 whole eggs + 1 egg yolk (approximately 1 cup or 15.9 oz of eggs)
• 2 cups granulated sugar (390 g)
• Zest and juice of 5 organic lemons

Optional Decoration:

• ⅓ cup unsweetened heavy cream (100 g)
• Lemon zest strips

 

INSTRUCTIONS:

Step 1: Prepare the shortcrust pastry.

1. In a mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar until smooth.
2. Transfer the egg mixture to a separate bowl and thoroughly clean the mixer bowl with cold water.
3. Add the cold butter, flour, salt, lemon zest, and vanilla seeds to the mixer bowl. Insert the paddle attachment and mix for about 3 minutes, until the mixture resembles coarse crumbs.
4. Add the beaten egg mixture and mix briefly until the mixture has just come together. Avoid overmixing to maintain a tender crust.
5. Shape into a flat disk, wrap in plastic wrap and refrigerate for 1 hour.

Step 2: Roll out the crust and bake it in the dark

1. Roll out the cooled dough between two sheets of baking paper to a thickness of about 4-5 mm (⅕ inch).
2. Butter a 9.5-inch tart pan (preferably with high sides and a removable base). Transfer the dough to the pan, pressing gently into the corners. Trim the excess dough and use it to reinforce the edges or to patch up any tears.
3. Chill the dough in the refrigerator or freezer for 10 minutes if it becomes too soft.
4. Prick the crust with a fork, line with baking paper and fill with weights or dried beans.
5. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes. Remove the weights and baking paper, then bake for another 10 minutes to lightly brown the crust. Allow to cool completely.

Step 3: Prepare the lemon cream filling.

1. In a large bowl, beat the eggs and sugar until combined, without whipping.
2. Add the lemon zest and juice, then the heavy cream. Mix gently with a spatula to avoid incorporating air.
3. Place the mixture in a bain-marie and cook gently until it reaches 144°F (62°C), stirring constantly. For accuracy, use a kitchen thermometer.
4. Strain the mixture through a fine-mesh sieve into a pitcher.

Step 4: Assembly and baking

1. Preheat the oven to 250°F (120°C).
2. Place the cooled tart shell on the oven rack, then pour the lemon filling into the shell to prevent it from spilling out.
3. Bake for about 25 minutes, or until the filling sets and reaches 70°C in the center. The filling should wobble slightly but not be liquid.

Step 5: Cooling and decorating

1. Allow the tart to cool to room temperature, then place it in the refrigerator for a few hours until it has completely solidified.
2. Decorate with a dusting of powdered sugar, a drizzle of caramelized sugar or flakes of unsweetened whipped cream. Add strips of lemon zest and verbena leaves for a fresh touch.

 

TIPS:

For the Pastry (Frolla):

1. Keep Everything Cold
   • Use cold butter straight from the fridge, and if your kitchen is warm, chill your mixing bowl and utensils in the freezer for a few minutes before starting. Cold ingredients help the dough stay flaky and prevent it from becoming greasy.
2. Avoid Overworking the Dough
   • Mix just until the dough comes together. Overmixing can develop gluten, leading to a tough crust. Handle the dough gently when shaping.
3. Roll Between Parchment Paper
   • This prevents sticking and reduces the need for additional flour, which can make the crust dry.
4. Chill Before Baking
   • After transferring the dough to the tart pan, chill it again. This minimizes shrinking during baking and helps maintain the crust’s shape.
5. Blind Baking
   • Be thorough when poking holes in the dough and using pie weights to prevent bubbles. Bake until the edges are golden for a crisp and stable base.

For the Lemon Filling:

1. Use Fresh Lemons
   • The flavor of the filling depends heavily on the quality of lemons. Choose organic or untreated lemons for the best zest and juice.
2. Strain the Mixture
   • Straining the filling removes any curdled bits or zest, resulting in a smooth, creamy texture.
3. Cook the Filling Gently
   • When heating the filling over a double boiler, keep the heat low and stir constantly to avoid scrambling the eggs.
4. Don’t Overbake the Filling
   • The filling should have a slight jiggle when you remove it from the oven. Overbaking can cause cracks or a dense texture.
5. Use a Thermometer
   • For precision, use a kitchen thermometer to ensure the filling reaches the correct temperature (158°F/70°C). This ensures it sets properly without overcooking.

For the Decoration:

1. Caramelized Sugar Topping
   • Sprinkle a thin, even layer of sugar on top and use a torch to caramelize for a crème brûlée-style finish. This adds a satisfying crunch.
2. Whipped Cream Garnish
   • Use unsweetened whipped cream to balance the tartness of the lemon. Pipe small dollops around the edge for an elegant look.
3. Zest as a Finishing Touch
   • Freshly grated lemon zest or thinly sliced strips of zest add a pop of color and enhance the tart’s citrus aroma.

General Tips:

1. Plan Ahead
   • The tart needs time to cool and set in the refrigerator, so prepare it at least a few hours in advance, or the day before serving.
2. Use a Removable-Bottom Pan
   • A tart pan with a removable base makes it much easier to unmold without damaging the crust.
3. Serve at the Right Temperature
   • Serve the tart chilled or at room temperature for the best flavor and texture.
4. Pair It Well
   • A light dusting of powdered sugar or a side of fresh berries complements the tart beautifully.

 

Nutritional Information

Serving Size: 1 slice (1/12 of the tart)
Total Servings: 12

Nutrient	Per Tart	Per Serving
Calories	4,215 kcal	351 kcal
Total Fat	203 g	17 g
Saturated Fat	119 g	10 g
Trans Fat	0 g	0 g
Cholesterol	2,289 mg	191 mg
Sodium	910 mg	76 mg
Total Carbohydrates	525 g	44 g
Dietary Fiber	5 g	<1 g
Total Sugars	357 g	30 g
Protein	64 g	5 g

Nonna's Lemon Crostata

This Italian lemon tart recipe, inspired by my nonna’s traditional crostata, brings together a rich, delicate shortcrust pastry filled with a creamy, tangy lemon custard. It’s a dessert that beautifully highlights fresh lemons and makes a memorable ending to any meal.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

3 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

For the Shortcrust Pastry (Frolla):

• 2 ½ cups all-purpose flour (300 g)
• 10 ½ tablespoons cold unsalted butter, diced (150 g)
• 1 cup powdered sugar (120 g)
• 3 egg yolks
• ½ teaspoon coarse salt
• Zest of ½ an organic lemon
• Seeds from ½ a vanilla bean (or ½ teaspoon vanilla extract)

For the Lemon Cream Filling:

• 1 ¼ cups heavy cream (300 g)
• 9 whole eggs + 1 egg yolk (approximately 1 cup or 15.9 oz of eggs)
• 2 cups granulated sugar (390 g)
• Zest and juice of 5 organic lemons

Optional Decoration:

• ⅓ cup unsweetened heavy cream (100 g)
• Lemon zest strips

 

INSTRUCTIONS:

Step 1: Prepare the shortcrust pastry.

1. In a mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar until smooth.
2. Transfer the egg mixture to a separate bowl and thoroughly clean the mixer bowl with cold water.
3. Add the cold butter, flour, salt, lemon zest, and vanilla seeds to the mixer bowl. Insert the paddle attachment and mix for about 3 minutes, until the mixture resembles coarse crumbs.
4. Add the beaten egg mixture and mix briefly until the mixture has just come together. Avoid overmixing to maintain a tender crust.
5. Shape into a flat disk, wrap in plastic wrap and refrigerate for 1 hour.

Step 2: Roll out the crust and bake it in the dark

1. Roll out the cooled dough between two sheets of baking paper to a thickness of about 4-5 mm (⅕ inch).
2. Butter a 9.5-inch tart pan (preferably with high sides and a removable base). Transfer the dough to the pan, pressing gently into the corners. Trim the excess dough and use it to reinforce the edges or to patch up any tears.
3. Chill the dough in the refrigerator or freezer for 10 minutes if it becomes too soft.
4. Prick the crust with a fork, line with baking paper and fill with weights or dried beans.
5. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes. Remove the weights and baking paper, then bake for another 10 minutes to lightly brown the crust. Allow to cool completely.

Step 3: Prepare the lemon cream filling.

1. In a large bowl, beat the eggs and sugar until combined, without whipping.
2. Add the lemon zest and juice, then the heavy cream. Mix gently with a spatula to avoid incorporating air.
3. Place the mixture in a bain-marie and cook gently until it reaches 144°F (62°C), stirring constantly. For accuracy, use a kitchen thermometer.
4. Strain the mixture through a fine-mesh sieve into a pitcher.

Step 4: Assembly and baking

1. Preheat the oven to 250°F (120°C).
2. Place the cooled tart shell on the oven rack, then pour the lemon filling into the shell to prevent it from spilling out.
3. Bake for about 25 minutes, or until the filling sets and reaches 70°C in the center. The filling should wobble slightly but not be liquid.

Step 5: Cooling and decorating

1. Allow the tart to cool to room temperature, then place it in the refrigerator for a few hours until it has completely solidified.
2. Decorate with a dusting of powdered sugar, a drizzle of caramelized sugar or flakes of unsweetened whipped cream. Add strips of lemon zest and verbena leaves for a fresh touch.

Keyword crostata, lemon crostata, lemon tart, italian lemon tart

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