CROSTATA AL LIMONE
Lemon Tart
Ingredients
For the crust:
1 stick (8 tbsp.) Cold, unsalted butter, cut into 1/4” cubes
8 tbsp. Cold lard, cut as above
3 c. + All-purpose flour (plus some for dusting when rolling)
1 tsp. Kosher salt
1 tbsp. Granulated sugar
1/2 c. +/- Ice water
For the filling:
3 large Eggs
PLUS
1 Egg yolk
1/2 c. Confectioner’s (powdered) sugar
1/4 c. Granulated sugar
3 tbsp. Unsalted butter, melted and cooled to room temperature
1 tbsp. Lemon zest (use a peeler to zest the lemon in strips)
4 tbsp. Lemon juice (fresh is best)
1 tbsp. Gelatin, unflavored, dissolved in
1/2 c. Water, warmed
Freshly whipped cream, for serving
Fresh mint leaves, for garnishing (if desired)
Directions
• After cubing the butter and lard, put in the fridge to re-chill.
• Place the dry ingredients in the bowl of a food processor fitted with the “S” blade.
• Pulse 3 or 4 times (or so) to combine.
• Add the butter and lard.
• Pulse until the mixture is about pea-size clumps.
• Turn the machine to “on” (not pulse).
• With it running, slowly add the ice water down the feed tube until the dough begins to form into a solid ball, and pulls cleanly away from the sides of the bowl.
• Divide into two even(-ish) balls and wrap generously in plastic wrap.
• Shape into a thick, flat round disc with your hands.
• Refrigerate one disc for 30 minutes minimum, and freeze the other for future use.
• When ready to use, unwrap a disc, and place on a well-floured surface.
• Preheat oven to 425F.
• Flour your rolling pin, and roll evenly from the center outward.
• Turn every quarter or so, dusting with more flour so it doesn’t stick to the pin.
• Roll until +/- 1/4” thickness. Take your time: don’t rush it or disaster ensues.
• When finished rolling, fold the dough into a half moon.
• Place over a pie plate, unfold, and fit to the plate.
• Dock (poke holes) the bottom and sides of the pie shell.
• Place on a baking sheet, and put in oven to bake 14-16 minutes, until nicely browned.
• Set aside on a rack to cool while we make the filling.
• Put the zest in a food processor fitted with the regular (“S”) blade. Add the sugars and pulse until the zest is well-minced in the sugar.
• Slowly drizzle in the melted butter through the feed tube with the machine running into the sugar and lemon mixture until well-combined.
• Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until well-combined, and a bit foamy.
• Add the gelatin, and run the machine 1-2 minutes, until light and airy.
• Pour the mixture into a 2 quart saucepan and cook over low heat to desirable thickness (+/- 10 minutes). Stir constantly to prevent scorching. The lemon curd will need to almost reach a simmer, about 170F, or just below simmer.
• Remove from heat, and allow to cool a bit, about 10 minutes.
• Pour the filling into the prepared pie shell, and even out with an offset spatula.
• Tent lightly with foil, and refrigerate 4-6 hours to overnight, until the filling is well set.
• Serve very cold with a nice dollop of the whipped cream, garnished with mint leaves (if desired).
A simple, classic dessert. A store-bought pie shell can be used in a pinch, but it just isn’t the same as homemade.
If the filling is more than will fit in the pie shell, refrigerate the unused portion for up to 7 days. It makes a wonderful topping for ice cream!
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