# Amalfi Crostata with Lemon Cream and Amarena Cherries

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

An Amalfi-style crostata filled with silky lemon cream and amarena cherries, finished with a criss-cross lattice.

Servings: 6 · Prep 30 min · Cook 40 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Amalfi Crostata with Lemon Cream and Amarena Cherries](https://image.fridge.menu/adaptations/6uig9wfd/4fbb1d2287fc5bec44135e0f307965c92c0ad48dc219126737d40bc67e79c55d.jpg)

## Ingredients

- 300 g [Plain flour](https://fridge.menu/en/i/flour)
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 100 g [Amarena cherries in syrup](https://fridge.menu/en/i/cherry)
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste

### Lemon cream

- 450 g [Milk](https://fridge.menu/en/i/milk)
- 3 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 30 ml [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 50 g [Cornflour](https://fridge.menu/en/i/corn-starch)

## Steps

1. Heat the milk together with the whole lemon zest in a small saucepan and bring to the boil.
2. In a bowl, whisk the egg yolks with the sugar, add the lemon juice, mix, then stir in the sifted cornflour.
3. Remove the milk from the heat, strain it through a sieve straight into the egg mixture, stir, then pour everything back into the saucepan.
4. Cook the cream for a few minutes, stirring constantly, until it thickens.
5. Pour the hot cream into a glass dish, cover with cling film pressed directly onto the surface and leave to cool completely.
6. Mix the pastry ingredients by hand or in a mixer bowl. Mound the flour, make a well and add the eggs, sugar, lemon zest and baking powder; mix briefly.
7. Add the diced butter and work the dough until it forms a firm, smooth block.
8. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes. (30 min)
9. Take the dough out and roll it on a lightly floured surface with a rolling pin.
10. Line a round 24 cm tin (buttered and floured beforehand) with the dough, trimming off any excess.
11. Prick the base with a fork in several places.
12. Spread the cooled lemon cream over the base.
13. Add the lightly drained amarena cherries, scattering them over the cream to taste.
14. Cut the remaining dough into strips and lay them crosswise over the crostata to form a lattice.
15. Bake the Amalfi crostata in an oven preheated to 180°C for about 40 minutes. (40 min)
16. Remove from the oven and let cool completely, then dust with icing sugar before serving.

## What was changed

We used Amarena cherries in syrup, as amarena cherries in syrup are easy to find in British shops.

Published 2026-10-07

https://fridge.menu/en/r/crostata-6uig9wfd

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