For the Love of Lemons: Sbriciolata al Limone 🍋

Italian Sbriciolata al Limone | OurItalianTable.com

This week a fellow Italian food writer, Lolly who writes Weeknight Pasta from Italy, mentioned that Italians have a word for the combined high heat and humidity: afa”. Isn’t that just the perfect word to describe the crazy summer weather so many of us have been sweltering through? “Che afa!” Like so many places, this summer has been hot, hot, hot with so little rain. And finally, here in eastern Pennsylvania, after a week of rain, we have a break – lower humidity and normal summer temps have returned for the week ahead. I actually turned on my oven yesterday – woohoo!

I will come back to my oven in a sec but first I have to share a drink that we have been drinking non-stop this summer; a drink that has been our savior during the hottest of days – the Sicilian Seltz al Limone (Salted Lemon Seltzer). This magical drink is a slice of summer in a glass. We used to order these on the beach near Giardini Naxos in the hot summer months when it was beyond ‘che afa!’. It is astonishing how three simple ingredients – freshly squeezed lemon juice, a dash of salt, and seltzer- can be transformed into something so perfectly refreshing. The magic lies in its simplicity. The tartness of the lemon juice, the slight bite of the salt, and the effervescence of the seltzer are oh-so satisfying.

When the salt is stirred into the drink, you get a foaming fizzy concoction that is like a cool breeze cutting through ‘l’afa’. We have been using sea salt for the drink but any salt will do the trick. Traditionally, Sicilians enjoy this drink without ice. However, we won’t judge if you toss in a few cubes of ice (as we do…shhh, our secret) —or add a generous splash of gin for an extra kick! 😉

To make a seltz, simply squeeze the juice of one lemon into a glass. Top it off with seltzer, and stir in about ½ teaspoon of salt, adjusting to your taste. It’s that easy, yet so incredibly satisfying. Give it a try, and you might find yourself making it for the rest of the summer. 💛

Ok, back to my oven. After months of avoiding it like the plague and only turning it on when absolutely necessary, I gleefully fired it up in the middle of the day. The occasion? We were headed to a dinner party this past weekend. With a fridge overflowing with fresh lemons, I couldn’t get the idea of a luscious lemon pastry cream out of my mind…which led me straight to one of my favorite Italian desserts—sbriciolata.

The name itself, sbriciolata, is as delightful as the dessert it represents. It translates to ‘crumbled’—a nod to the buttery, crumbly texture that defines this dish. And it’s not just a treat for the taste buds; it’s also fun to say – [zbree-choh-LAH-tah]. See? 😊 “Che afa! Ho bisogno una sbriciolata! ” (It’s so hot! I need a sbriciolata! 😊 )

Sbriciolata al Limone (Italian Lemon Crumb Cake)

A slice of sbriciolata al Limone | OurItalianTable.com

The “sbriciolata” is made with a dough that is broken into small pieces or “crumbs” and then layered with the filling. Here I have used a lemon pastry cream for the filling but a sbriciolata can be layered with anything from sweetened ricotta to fruit jam. (How about a version with warm apples and cinnamon for the fall?)

But the real magic happens when you take that first bite. I love the contrast between the crispy, golden crumble, and the smooth, tangy lemon filling.

Although the name of this cake is rather difficult to pronounce, the recipe is quite simple and forgiving. The crumbly pastry dough comes together easily. I used a pastry cutter to work the butter into the dough, however you can simplify the process even further by using a food processor. Be sure that your butter is cold as this helps create the crumbly texture. Once the soft crumble is ready, it’s simply pressed into the pan—no rolling required.

This recipe is yet another example of how Italians have a unique talent for transforming simple ingredients into something truly extraordinary. Give it a try and let us know how it goes …and if you decide to try a different filling, do tell!

Un bacione,

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Italian Sbriciolata al Limone | OurItalianTable.com

Sbriciolata al Limone


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Description

 

Sbriciolata al Limone is a delightful Italian crumble cake that combines a buttery, crumbly pastry with a luscious lemon filling. This rustic dessert offers a perfect balance of sweetness and tang, with a texture that’s both crisp and tender. It’s an easy-to-make treat that brings the bright, zesty flavors of lemon to your table, making it ideal for any occasion.


Ingredients

Scale

For the crust and topping:

  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • A pinch of salt
  • Zest of 2 large lemons
  • 1 cup unsalted butter, cold and cut into small cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Handful of toasted sliced almonds (optional)

For the lemon cream:

  • 1 cup whole milk
  • 2 tablespoons cornstarch
  • ½ cup granulated sugar
  • 3 large egg yolks
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°. Grease a 9-inch springform pan with butter, and line the bottom with parchment paper.
  2. Prepare the crust and topping: In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix well to distribute the ingredients evenly.
  3. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly dispersed, but small lumps are okay – these will give the cake its crumbly texture.
  4. In a small bowl, lightly beat the egg with the vanilla extract. Add this to the crumble mixture and mix just until the dough starts to come together. It should remain crumbly, not forming a cohesive dough. Place the dough in the fridge while you prepare the lemon cream.
  5. Make the lemon cream: In a medium saucepan over medium heat, whisk together the milk, cornstarch, and sugar until the cornstarch is fully dissolved. Add the egg yolks, lemon zest, lemon juice, and vanilla extract, and continue whisking until smooth.
  6. Stirring constantly, cook until the mixture thickens and becomes a smooth, creamy custard, about 5-7 minutes. Remove from heat and let it cool a bit.
  7. Assemble and bake: Remove the dough from the fridge. Take two-thirds of the crumble mixture and press it evenly into the bottom and about an inch up the side of the prepared springform pan to form the crust. Make sure to press it firmly so that it holds together.
  8. Pour the lemon cream over the crust, spreading it out evenly with a spatula.
  9. To the remaining crumble mixture, add the toasted almonds, if using. Sprinkle the remaining crumble mixture over the top of the lemon filling.
  10. Place the cake on a baking sheet (just in case there are any drips) and place in the preheated oven. Bake for 35-40 minutes, or until the top is golden and the filling is set.
  11. Remove the cake from the oven and allow it to cool in the pan for about 30 minutes. The filling will continue to firm up as it cools.
  12. After cooling, remove the sides of the springform pan. Transfer the cake to a serving platter.
  13. Dust the top with powdered sugar, slice, and serve!

Join the Conversation

  1. Debbie Dumaran- Weegies daughter says:

    Lemon desserts are my favorite Michelle! Will gine this a try this weekend!

  2. Paul Celli says:

    sounds amazing

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