Lemon Crostata

Ingredients for 1 servings:

• 200 g flour
• 60 g sugar
• 1 vanilla pod(s)
• 100 g butter
• 1 egg yolk
• 1 pinch of salt
• 3 lemons
• 2 eggs
• 500 g ricotta
• 250 g sugar
• possibly liqueur (Limoncello)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Lemon cake with ricotta

Knead the first six ingredients into a shortcrust pastry. If it becomes too crumbly (which is always the case for me), simply add a little cold water. Wrap in cling film and let rest in the refrigerator for about an hour. Beat the two eggs with 150g of sugar until frothy, then add the ricotta. Stir in the juice and zest of two lemons. A splash of limoncello doesn’t hurt either. Roll out the pastry, line the bottom of a springform pan with it, and create a raised edge of about 3cm. Pour in the cream and bake the cake at 180°C for 350°C for 45 minutes. Cut the remaining lemon into thin slices. Halve or quarter, if desired. Cook with a splash of water and 100g of sugar for about 5 minutes. Top the finished cake with the lemons and/or drizzle with the syrup, if desired.