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Crostata al limone
Lemon Tart
Spring is not here yet, but the profusion of citrus lends such bright notes to food and table, it almost seems it has arrived. Baskets of Meyer lemons, Moro and Sanguinello oranges fill my kitchen counter. It is time to start thinking about Easter desserts, and a crostata al limone would be a welcome addition to any Easter dessert table. I used Meyer lemons, but if you have Eureka, Lisbon, or any of the Italian lemons now available, use them. Read the remainder of this entry »