A classic lemon dessert from Southern Italy that is surprisingly easy to make. A buttery, flaky pastry crust encases a silky lemon custard and creamy ricotta filling, with bright lemon zest and juice balancing the sweetness perfectly.
Unsalted Butter, Cold, cut into pieces½ cup (1 stick)
Egg1
Cold Water3 tbsp
Whole Milk2½ cups
Granulated Sugar4 tbsp
Egg Yolks4
Zest of 1 Whole Lemon Plus Juice1
All Purpose Flour
3 tbsp
Cornstarch1 tbsp
Vanilla Extractto taste~1 tspest.
Fresh Ricotta1 cup
Granulated Sugar2 tbsp
Steps
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1
Combine flour and salt in a food processor, then add cold butter pieces and pulse until the mixture resembles small peas. Add sugar and pulse until evenly distributed.
2
Add one whole egg and cold ice water (about 2–3 tablespoons), then pulse until the mixture is crumbly but holds together when squeezed. Be careful not to overmix.
3
On a lightly floured work surface, gather the dough together by hand, working quickly to keep the butter pieces cold and visible. Form into a disc.
4
Wrap the dough disc in plastic wrap and refrigerate for at least 45 minutes to over an hour until ready to use.
5
Heat the milk with lemon zest strips from half a lemon in a saucepan until it reaches a gentle simmer, without boiling.
6
In a large bowl, whisk together egg yolks, sugar, and the remaining grated lemon zest until the mixture becomes pale and slightly thickened.
7
Combine all-purpose flour, cornstarch, and a pinch of salt to use as a thickener.
8
Once the milk is hot, slowly stream it into the egg yolk mixture while whisking continuously to prevent the eggs from curdling.
9
Pour the mixture back into the saucepan and cook over gentle heat, whisking constantly for about 5 minutes until it thickens and the flour is fully cooked.
10
Remove from heat and stir in vanilla extract and fresh lemon juice (about 1 tablespoon). Remove the lemon peel strips.
11
Pour the custard into a large bowl and cover with plastic wrap directly touching the surface to prevent a film from forming. Cool at room temperature, then refrigerate.
12
Drain the ricotta well—if using store-bought, strain it through cheesecloth overnight to remove excess moisture. Mix with sugar until combined.
13
Remove the dough from the refrigerator and let sit for 5 minutes. Roll out to a 12-inch circle and gently fit into a 9-inch round cake pan or pie plate, being careful not to stretch it too much.
14
Pierce the bottom of the crust with a fork to prevent puffing during baking.
15
Pour the custard and ricotta mixture into the crust and spread evenly.
16
Trim excess dough from the edges and reserve. Roll out the trimmed dough into thin strips for the lattice topping.
17
Arrange the dough strips in a lattice pattern over the filling. Crimp the edges with a fork and fold the top edge over itself for a finished look.
18
Bake in a preheated 375°F oven for about 30 minutes until the crust is golden brown.
19
Remove from the oven and allow to cool to room temperature. The tart will be puffy when hot but will settle as it cools. Refrigerate for at least a few hours before serving.
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