A creamy, mouthwatering tart with a delicious ricotta and lemon filling that’s simple enough to make and perfect to serve as a dessert to guests and family, too!

[mv_create key=”9″ thumbnail=”https://eatalianrecipes.com/wp-content/uploads/2023/01/Immagine-2023-01-16-085357.png” title=”LEMON & RICOTTA CROSTATA” type=”recipe”]




Servings 4


  • 1½ cups all purpose flour
  • 1 cup of sugar
  • 1/2 cup of unsalted butter
  • 1 whole medium egg at room temperature
  • 1 medium egg yolk at room temperature
  • 1 tbsp lemon zest
  • 1 pinch salt



  • 1.5 cup of ricotta cheese
  • 5/8 cup sugar
  • 1 tbsp lemon zest
  • 2 eggs



1. Place the flour, sugar, lemon zest and salt in a medium bowl. Mix to combine. Add the butter cut into cubes. Mix the butter into the flour mixture so that it resembles bread crumbs. Make a well in the center of the flour mixture and add the yolk and the whole egg. Only mix with finger tips, otherwise too much kneading could alter the taste of the pastry. Mix to form a soft smooth ball. Refrigerate for 1 hour.

2. Roll out the dough into 1/2 cm thickness with the help of a rolling pin. Place in a greased 9 inch cake pan also attach the edges of the pastry to the cake pan. Remove the hanging pastry edges with the help of a sharp knife. You can cut them in thin strips and use them to decorate the crostata giving it a classy look. Prick the base of the pastry with the help of a fork.

3. For the filling, blend the eggs with the sugar. Add the lemon zest and finely the ricotta. Beat till fully combined. Leave to refrigerate for half an hour.

4. Pour the filling into the pastry shell and bake in a preheated oven at 350 degrees F for 35 to 40 minutes, until light golden brown and firm.








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