Crostata di Crema


Preparation info

  • Makes a

    24 cm

    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I like this plain, sometimes with a raspberry put in each window while it is still warm. You can brush a little of the unused egg whites over the pastry before baking, then put the rest towards Nonna’s egg white cake.



  • 2 egg yolks
  • 60 g ( oz) sugar


To make the crema, in a heavy-bottomed pot whip the egg yolks, sugar and vanilla until thick and creamy. Whip in the flour until smooth. Add a little of the milk to amalgamate, then whip in the rest of the milk and the cream. Add the lemon rind. Put over low heat and bring to a very gentle boil, whisking all the time until it thickens. Remove from the heat and let it cool, whisking every now an