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● Mascarpone-Lemon Crostata
1 recipe basic pasta frolla
4 eggs
3⁄4 cup sugar
zest of 2 lemons
juice of 1 lemon
4 tablespoons butter, melted
2 cups mascarpone
confectioners' sugar for garnish
Prepare the crust according to the basic pasta frolla recipe.
Preheat the oven to 375°. Using an electric mixer on high, whisk together the eggs, sugar and lemon zest until light and frothy. Add the lemon juice, butter and mascarpone, reduce the speed, and continue to mix for 1 minute. Pour the lemon filling into the crust, or spread a thin even layer if making a free-form crust. Transfer to the oven to bake for 35 to 45 minutes, or until golden brown on top. Remove from the oven and let cool. Dust with confectioners' sugar and serve. ● Serves 6 to 8
Wine
Suggestion, Dry & Crisp: Domaine Leccia - Muscat