Italian lemon tart

Ingredients for 1 servings:

• 125 g butter, cold
• 250 g flour
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg yolk
• 1 tbsp water
• 2 eggs
• 1 lemon(s), untreated
• 150 g sugar
• 500 g ricotta
• 50 ml liqueur, Limoncello (Italian lemon liqueur)
• 1 lemon(s)
• 50 g sugar
• 3 tbsp water
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Crostata al limone – great tart not only in summer

Grease the tart tin. Combine 250g flour with 75g sugar, vanilla sugar, salt, butter in pieces, 1 egg yolk, and 1-2 tablespoons of cold water. Knead the mixture first with a hand mixer and then with your hands until smooth. Roll out the dough on a lightly floured surface. Line the tin, pressing it into the grooves on the edges. Prick the pastry base several times with a fork. Chill for about 30 minutes. Wash the lemons and dry them. Finely grate the zest of 1 lemon and juice the lemon. Beat the eggs with 150g sugar until frothy. Stir in the ricotta in portions. Finally, stir in the lemon zest and lemon juice. Spread the mixture onto the dough. Bake in a preheated oven (electric oven 175°C/fan oven 150°C) on the lowest rack for about 40 minutes. Increase the oven temperature to high (electric oven 200°C/fan oven 175°C) and bake for a further 15-25 minutes. Cool in the tin. Slice the remaining lemon very thinly. Combine the liqueur, 3 tablespoons of water, and 50g of sugar in a saucepan and bring to a boil over high heat for about 2 minutes. Add the lemon slices and simmer in the syrup over medium heat for about 8 minutes. Then let cool. Arrange the lemon slices on the tart. Drizzle a little more syrup over the tart if desired. Let cool. Sprinkle the tart with powdered sugar and enjoy!