In a cheerful, hands-on video, Laura from Laura in the Kitchen shows how to make a gorgeous Southern Italian lemon ricotta crostata that proves cooking, easy recipes can still be spectacular. This bright, tender crostata combines a flaky, buttery crust with a silky lemon crema and a light sweet ricotta, and it’s perfect for dessert after a casual dinner or a special gathering.
Why this crostata works (and why it’s so satisfying)
This recipe shines because it keeps technique simple while prioritizing texture: cold butter in the crust for flakiness, a gently cooked crema pasticcera for velvet-smooth lemon flavor, and drained ricotta that keeps the filling light and stable. Laura’s relaxed approach proves that the best cooking, easy recipes are often about a few thoughtful steps done well.
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
- 1 egg
- 2–3 tbsp cold water (about 2½ tbsp)
For the custard (crema pasticcera)
- 2 1/2 cups whole milk
- 4 tbsp granulated sugar
- 4 egg yolks
- Zest of 1 lemon (zest used twice) + 1 tbsp lemon juice
- 3 tbsp flour
- 1 tbsp cornstarch
- Vanilla extract, a splash
Ricotta cream
- 1 cup fresh ricotta (well drained)
- 2 tbsp granulated sugar
Step-by-step: From dough to golden crostata
- Make the crust: Pulse flour, salt, cold butter and sugar in a food processor until the butter pieces resemble small peas. Add egg and about 2½ tbsp ice water and pulse until the dough just holds when pinched. Form into a disc, wrap, and chill about 45 minutes.
- Prepare the crema pasticcera: Warm milk with lemon strips until just simmering. Whisk egg yolks with sugar and grated lemon zest, then whisk hot milk into the yolks slowly (tempering). Return to the pan and whisk on low for 5 minutes until the flour and yolks are fully cooked and the custard is thick and glossy. Finish with vanilla and lemon juice, then cool with plastic wrap touching the surface to avoid skin.
- Drain and sweeten the ricotta: If using store-bought ricotta, drain well in a strainer lined with cheesecloth (or coffee filters) — overnight if possible. Stir in 2 tbsp sugar to make crema di ricotta.
- Assemble: Roll chilled dough to a 12-inch circle and fit into a 9-inch metal cake pan. Blindly pierce the bottom and sides, then fill with a mixture of the cooled custard and ricotta cream. Trim excess dough and roll it out to make rustic strips for the lattice/top. Crimp the edges with a fork and fold the rim as Laura demonstrates.
- Bake: Bake at 375°F (190°C) for about 30 minutes until golden. The crostata may puff in the oven and settle as it cools — let it reach room temperature before chilling or serving.
Expert tips from the kitchen
- Keep ingredients cold: Cold butter makes a flaky crust — work quickly so it doesn’t soften.
- Temper the yolks: Always stream warm milk into egg yolks while whisking to prevent curdling.
- Drain ricotta well: Extra moisture can make the filling watery; a few hours or overnight in the fridge fixes this.
- Don’t rush the custard: Even when it looks thick, cook 4–5 minutes more so the flour cooks and the texture sets perfectly.
Frequently asked questions
Can this crostata be made ahead?
Yes — bake it earlier in the day and chill. Laura likes making it late morning and serving after dinner; chilling helps flavors meld and the texture to firm up.
Is this very sweet?
No — the lemon’s bright tang and the subtly sweet ricotta keep it balanced. It’s a great example of simple, elegant cooking, easy recipes that don’t rely on heavy sugar.
Final thoughts
This lemon ricotta crostata is a joyful, uncomplicated dessert that highlights how thoughtful technique makes all the difference. For anyone who loves cooking, easy recipes with big payoff, this crostata should be in the rotation — flaky pastry, silky lemon custard, and a light ricotta finish combine into absolute perfection.
This article was created from the video A Lemon Ricotta Crostata You Don't Want To Miss! with the help of AI.
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