Crostata di Limone alla Siciliana
Sicilian Lemon Tart

Pie dough:
1 1/4 cups all-purpose flour
5 tsp superfine sugar
1/2 cup butter, cut into small pieces
1 tbsp water

Filling:
2/3 cup heavy cream
1/2 cup superfine sugar
4 eggs
Grated rind of 3 lemons
9 tbsp lemon juice
Confectioner's sugar for dusting

To make the pie dough, place the flour and sugar in a bowl and rub in
the butter using your fingertips. Add the water and mix until a soft
pie dough has formed. Wrap and chill for 30 minutes.

On a lightly floured surface, roll out the dough and line a 10-inch
loose-bottomed quiche pan. Prick the pie dough all over with a fork.

Line the pie shell with foil and dried beans and bake blind in a
preheated oven at 375 degrees for 15 mins. Remove the foil and beans,
return to the oven and cook the pie shell for another 15 mins.

To make the filling, whisk the cream, sugar, eggs and lemon rind and
juice together. Place the pie shell, still in its pan, on a cookie
sheet and pour in the filling.

Bake in the oven for about 20 mins., or until just set. Let cool then
lightly dust with confectioner's sugar before serving.

Note: You might need to add more than 1 tbsp. of water to make the
dough stick together.





"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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