Description
A vibrant, zesty tart infused with limoncello, featuring a buttery shortbread crust and a silky lemon filling, dusted with powdered sugar for the perfect finish. This Italian-inspired dessert is bright, refreshing, and perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons ice water
For the Limoncello Filling:
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice
- 1/4 cup limoncello liqueur
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a food processor, pulse flour, powdered sugar, and butter until crumbly.
- Add egg yolk and ice water, pulsing until dough forms.
- Press dough into a greased tart pan and chill for 15 minutes.
- Bake for 15 minutes, or until lightly golden. Let cool.
2. Make the Filling:
- In a mixing bowl, whisk sugar, eggs, and flour until smooth.
- Stir in lemon juice, limoncello, and lemon zest until fully combined.
3. Bake the Tart:
- Pour filling into the cooled crust.
- Bake for 20-25 minutes, or until set and slightly firm in the center.
- Cool completely before dusting with powdered sugar.
4. Serve & Enjoy:
- Slice and serve chilled or at room temperature.
- Pair with whipped cream or fresh berries for extra elegance.
Notes
- For extra richness, use almond flour in place of part of the all-purpose flour in the crust.
- Add a splash more limoncello for a stronger citrus flavor.
- Best served chilled, but can be kept at room temperature for a few hours before serving.
