I have a fondness for limoncello, that sunny, refreshing, sweet, lemony flavored liqueur from Italy, I love to sip it icy cold straight out of the freezer from a small delicate glass.
I also love it in desserts, like this tart.
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| Amaretti cookies make the perfect base for this tart and paired with the lemon filling, it’s a match made in heaven! Just whirl a package of amaretti cookies in your food processor and drizzle in some melted butter until it all comes together and you’re able to pat it into a tart pan. The cookies are sweet enough so I didn’t add additional sugar, for a 7oz bag I used 6 tablespoons of melted butter which fits nicely into a 9″ tart pan. Have your oven set to 350 and pre-bake your crust for 5 minutes, then let it cool. |
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| The filling is simply, 2 egg yolks, 1 can of sweetened condensed milk, 1/4 cup of fresh squeezed lemon juice, 1/4 cup of limoncello liqueur and 1 tablespoon of lemon zest. Blend it with a hand mixer until creamy. Pour mixture into the cooled crust and bake for an additional 15 to 20 minutes, it should be firmed up but not overcooked. |
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| While the tart is baking you can make this quick sauce by warming berries with a little sugar in a saute pan, add lemon zest for an additional boost of flavor. In just a few minutes the berries will break down and yield their precious juice! |
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| After the pie cools down you need to chill it in the fridge! This is very important because the colder it is, the better it is, give it at least a few hours, I promise you it will be worth it! |
