Crostata di limone (lemon tart) from The River Cafe Cookbook (page 286) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hellyloves2cook on May 21, 2012

    An impressive lemony tangy tart. The first time I made- it was a success. The second time I ended up wasting the lemony mixture as it did not thicken after 20 mins of stiring over the heat. Must have the heat high enough but not too high that the mixture will curdle - a little patience required. Pastry is grated and pressed into the tart tin- so easy Just need to make sure it is an even thickness however. Having now mastered this , it is my lemon tart recipe of choice - never fails to please!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.