Meyer Lemon Crostata Recipes

CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM

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.

LEMON CROSTATA

Steps:

• Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind to a paste.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Chill 1 tablespoon beaten egg for egg wash and beat remaining egg into butter mixture. Beat in vanilla and almond extracts. At low speed, mix in almond mixture, zest, salt, and remaining 1 3/4 cups flour until a dough just forms. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 30 minutes.
• Beat yolks with 3/4 cup sugar using cleaned beaters until very thick and tripled in volume, about 5 minutes. Transfer to a heavy medium saucepan and stir in zest, juice, butter, and salt. Cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and mixture begins to bubble, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with parchment paper, until cold, at least 1 hour.
• Preheat oven to 375°F with rack in middle. Generously butter springform pan.
• Roll out 1 piece of dough (keep other piece chilled) between 2 sheets of parchment into a 12-inch round (dough will be very tender). Remove top sheet of parchment and invert dough into springform pan. (Dough will tear easily; patch it with your fingers.) Press dough over bottom and 1 inch up side of pan, trimming excess.
• Chill shell and roll out remaining dough between sheets of parchment into a 12-inch round. Remove top sheet of parchment, then cut dough into 10 (1/3-inch-wide) strips with pastry wheel and slide, still on parchment, onto a baking sheet. Chill until firm, 30 to 45 minutes.
• Bake shell until bottom is pale golden and edge is golden, 15 to 20 minutes. Cool shell in pan on a rack, about 30 minutes.
• Spread filling in shell and arrange 5 strips 1 inch apart on filling. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of shell. Brush lattice top with egg wash and sprinkle crostata with remaining tablespoon sugar.
• Bake crostata until pastry is golden and filling is bubbling, 25 to 30 minutes. Cool completely in pan on a rack, about 2 hours (juices will thicken).

MEYER LEMON CROSTATA

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.