Lemon Crostata

Ingredients for 1 servings:

• 200 g flour
• 70 g sugar
• 100 g butter
• 2 egg yolks
• Fat, for the shape
• Pulses, for blind baking
• 60 g cornstarch
• 150 g sugar
• 250 ml water
• 125 ml lemon juice, freshly squeezed
• 1 lemon(s), untreated, grated peel
• 60 g butter
• 4 egg yolks
• 2 pieces egg white
• 75 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 45 minutes

Italian lemon cake

Knead the ingredients for the shortcrust pastry thoroughly and let it rest in the refrigerator for 1 hour. Preheat oven to 180°C (350°F). Roll out the dough and line a well-greased tart tin with it, forming a rim. Prick the dough several times with a fork. Cover with aluminum foil and place a handful of dried peas on top. Bake for 10 minutes, then remove the aluminum foil and peas and bake for a further 15 minutes. Remove from the oven and let cool. Ensure the pastry has loosened from the tin. For the cream, melt the butter over low heat and mix with the 4 egg yolks. Set aside 2 egg whites for the meringue. When grating the lemon zest, make sure to only grate the outer yellow layer. In a saucepan, combine the lemon juice and zest, cornstarch, sugar, and water, and bring to a boil, stirring constantly. Cook for about 1 minute, then take 2 tablespoons, mix with the butter and egg yolk mixture, and then add everything to the pot. Cook for another minute while stirring, then pour the mixture onto the dough and spread evenly. For the meringue, beat the two egg whites until foamy, gradually stirring in the powdered sugar. Spread the foam evenly over the filling, right up to the edge of the dough. Bake at 140°C for 30 minutes, or until the surface is golden brown. If desired, brown it for 5 minutes using top heat. Remove from the oven and let cool.