Lemon Tart: Crostata di Limone

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I made this last night for a potluck lunch, and it garnered rave reviews! I followed the recipe exactly and it was just the right amount of sweet and tart. This is definitely not a good "last minute" recipe, but the instruction to chill the dough while making the tart filling definitely helped move things along. In my oven the filled tart took about 18 minutes to set up properly, but your mileage may vary.

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Did you folks use the juice of 5 lemons (the 2 zested plus the 3, of just the 3? Thanks.

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Any comments on changes necessary to do so?

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Can anyone tell me what the sugar amount should be? Is it the 1 1/2 cup or the 3/4 cup like the recipe says. I'm trying it this weekend. Thanks.

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This was so tasty! Even after reading the reviews of this being too tart, I went with the recipe and it was perfectly tart! This was the first crust I had ever made from scratch and it was the best tasting crust ever.

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I made it twice. The first time it came out so beautiful. the second time I made small tarts, and had a good result as well.

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I watched Mario make this tart today and I'm pretty sure he used 1 1/2 cups of sugar for the filling, not the 3/4 cup listed in the recipe. That might explain why one reviewer thought it was too tart. I haven't tried it yet, so my rating is based on how good it looked, not personal experience.

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My favorite French bakery stopped making lemon tarts a few months ago, and I sorely missed them - I could never find another bakery that made a tart as good.

When I saw this recipe, I knew I had to try it. This was my first attempt at making both a pastry crust and a custard, but the instructions were very easy to follow, and the tart turned out wonderfully! It was the closest I've tasted to those lemon tarts I fondly remember. While the custard was a tad sweeter than the bakery's, the lemony zing was perfect and the great pastry crust was dead on - absolutely fabulous!

Next time, I'll decrease the sugar slightly and use a bit less egg white; that should make it exactly the tart I remember!

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I particularly like Puglia food. This is one of the few Italian Desserts that I rate with the best Austrian and French
desserts.