Crostata with lemon cream

Description

I love lemon cakes, I love cakes with lemons... I love everything that is somehow connected with lemons. This is all to say. Then everywhere...

Ingredients

Butter

125 g
Sugar

100 g
Chicken egg
Flour

250 g
Lemon peel

1 piece
Salt
Lemon juice

100 ml
Chicken egg

3 piece
Sugar

150 g
Butter

125 g
Lemon peel

1 piece
Mascarpone

250 g

Cooking

To prepare products to the test.

Beat softened butter, sugar, salt and lemon zest.

Add egg and again beat.

Sift on top the flour. Very quickly knead the dough and put into the refrigerator for 1-3 hours.

Chilled roll out the dough. Put into a form that greased, pressed to the edges, prick the surface with a fork. I just kneaded it in the form of hands. Lay a baking paper and pour some cargo. I have dry peas. Bake at 200*C for 20 minutes. I baked longer, until tender. With the finished workpiece bulking peas, remove the paper.

Cook foods to cream.

Lemon juice, butter, 75 g sugar and zest and bring to boil.

At this time, beat the eggs with the remaining sugar (75g).

Slowly in a thin stream, stirring constantly, to enter the boiling mixture of lemon juice into the beaten eggs.

Put everything on fire. Don't stop stirring, bring mixture to a boil. Immediately remove from heat and cool completely! Add Mascarpone cheese, mix until smooth.

Spread the resulting cream on the dough. Chill at least 2 hours.

Comments and reviews

Leave a comment or a recipe review