This Limoncello Tart is a bright and zesty dessert that combines the rich flavors of lemon and creamy filling over a buttery crust. Perfect for a refreshing end to any meal.
How to make Limoncello?
Limoncello is easy to make – find the limoncello recipe. Also, non-alcoholic limoncello – find the non-alcoholic limoncello recipe.
Can I make Limoncello Tart without alcohol?
Yes! You can make a non-alcoholic version of limoncello tart by replacing the limoncello with lemon juice and zest for a similar flavor. The tart will still be wonderfully tangy and refreshing.
Absolutely! If you’re short on time or prefer convenience, you can use a pre-made tart crust. However, a homemade buttery tart crust will add a lovely texture and flavor to the dessert.
Store your limoncello tart in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for up to 2–3 days. If you need to store it for a longer time, consider freezing the tart (without the filling) and adding the lemon mixture before serving
Yes! You can top the limoncello tart with fresh fruit like berries, kiwi, or even candied citrus slices for added flavor and a pop of color.
Limoncello Tart
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsalted butter cold and diced
- 1/4 cup granulated sugar
- 1 pinch salt
- 2 tablespoons ice water
- 1 cup lemon juice freshly squeezed
- 1/2 cup Limoncello
- 3/4 cup granulated sugar (for filling)
- 4 large eggs beaten
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, sugar, and salt for the crust. Add diced butter and mix until the mixture resembles coarse crumbs.
- Add ice water gradually until the dough comes together. Press the dough into a tart pan and prick the base with a fork.
- Bake the crust in the preheated oven for 15 minutes or until lightly golden. Remove and let cool.
- Combine lemon juice, Limoncello, sugar, eggs, and heavy cream in a bowl, whisking until smooth.
- Pour the lemon mixture into the cooled tart crust.
- Bake for 30 minutes or until the filling is just set and slightly wobbly in the center.
- Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition
This tart is amazing! It’s so refreshing and has just the right amount of sweetness. I used double the Limoncello and it turned out even better. Highly recommend!
Sounds delicious! I need to try that double Limoncello trick! 😊