Lemon Limoncello Tart
Lemon Limoncello Tart
Ingredients:
- 1 shortcrust pastry (homemade or store-bought)
- 4 egg yolks
- 100 g sugar
- 120 ml fresh lemon juice
- 50 ml Limoncello Toschi
- 100 g butter
- Zest of 1 lemon, for garnish
Preparation:
- Preheat oven to 180°C / 350°F.
- Roll out the pastry into a tart pan and bake blind for 15 minutes.
- Meanwhile, in a saucepan, whisk egg yolks with sugar. Add lemon juice and Limoncello. Heat gently while stirring until thickened.
- Remove from heat and stir in butter pieces. Pour the lemon cream over the baked crust.
- Let cool and refrigerate for at least 2 hours.
- Garnish with lemon zest before serving for extra freshness.
Tip: Serve with a dollop of whipped cream for an indulgent finish.
