Lemon Custard Crostata with Whipped Ricotta Cream

Follow our step-by-step guide on how to make Lemon Custard Crostata with Whipped Ricotta Cream.

1. Step 1

   In a food processor, combine the flour, 1/4 cup of butter, 1 tablespoon of butter, sugar, egg, baking powder, and vanilla extract. Blend until the mixture starts to stick together and forms a cohesive dough.

2. Step 2

   Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

3. Step 3

   Preheat your oven to 350°F (175°C).

4. Step 4

   Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough with a rolling pin, or press it directly onto a baking sheet to form the crostata shell. Use a fork to pierce the shell to prevent air bubbles during baking.

5. Step 5

   Bake the crostata shell in the preheated oven for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely.

6. Step 6

   While the crostata cools, prepare the lemon custard. Pour lemon juice through a sieve into a heavy saucepan and stir in 3 1/2 tablespoons of sugar. Heat over medium-low heat until the sugar dissolves, about 5 minutes, then remove from heat.

7. Step 7

   In a mixing bowl, beat the remaining sugar, egg, and flour together until the mixture is light and airy.

8. Step 8

   Slowly whisk the warm lemon juice mixture into the egg mixture. Pour the custard mixture back into the saucepan and heat over medium-high heat, stirring constantly until thickened, about 5 minutes. Remove from heat and continue stirring until smooth. Gradually add the remaining butter, stirring until fully incorporated. Allow the custard to cool to room temperature.

9. Step 9

   While the custard cools, prepare the whipped ricotta cream. In a food processor, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest. Blend until smooth and uniform, about 2 to 3 minutes. Transfer to a bowl.

10. Step 10

    Chill both the lemon custard and whipped ricotta cream in the refrigerator for about 30 minutes until completely cool.

11. Step 11

    Once chilled, spread the lemon custard evenly over the cooled crostata crust, then top with the whipped ricotta cream. Garnish with fresh raspberries if desired. Keep refrigerated until ready to serve.