Limoncello Lemon Tart
User Reviews
5
Limoncello Lemon Tart
Description
The Limoncello Lemon Tart combines a crunchy graham cracker and shredded sweetened coconut crust with a rich, creamy filling. The crust is formed by mixing crushed graham crackers, coconut, sugar, and melted butter, then pressed thoroughly into a tart pan with a removable bottom and baked until light golden. The filling consists of softly whipped heavy cream folded into sweetened condensed milk enhanced with fresh lemon zest, lemon juice, and limoncello liqueur. This mixture is gently poured into the cooled crust and swirled slightly across the surface.
After assembly, the tart is frozen for several hours up to a week, firming the filling to a mousse-like consistency that slices cleanly and offers a bright, tangy, yet creamy lemon flavor balanced by the subtle alcohol notes from the limoncello. The dessert can be garnished with fresh fruit and edible flowers for presentation.
This lemon tart offers a no-bake filling that relies on freezing to set, providing a refreshing alternative to traditional baked lemon tarts. The crust’s coconut adds texture and a hint of sweetness that complements the filling. It’s a dessert that suits warm-weather occasions or those craving a citrus-imbued frozen treat.
Ingredients
For the crust:
- 1 ¼ cups graham cracker about 9 graham crackers, crushed
- ½ cup coconut shredded coconut, sweetened shredded
- 1 ½ tablespoons sugar
- 8 tablespoons butter melted
For the filling:
- 2 cups heavy cream or whipping cream
- 14 ounce sweetened condensed milk can
- lemon finely grated zest from 2 medium size lemons
- ¼ cup lemon juice fresh squeezed
- ¼ cup limoncello
Instructions
- Preheat oven to 350˚F. Spray an 11-inch tart pan with a removable bottom with cooking spray (or lightly oil).
For the crust:
- Combine graham cracker crumbs, coconut, sugar and melted butter in a medium-size bowl. Stir well until butter is completely incorporated. Transfer mixture into the prepared tart pan. Pat mixture firmly up sides of the pan forming a fairly thick edge. Pat remaining crumbs firmly and evenly across the bottom of the pan.
- Place tart pan on a sheet pan. Bake crust in preheated oven for 10 minutes or until light golden brown. Set crust aside to cool completely before filling.
For the filling:
- Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lemon zest, lemon juice and Limoncello.
- Spread the filling into the pan evenly, swirling the top a bit. Place in the freezer until firm, at least 3-4 hours (can be up to a week).
- To serve, garnish tart with fresh fruit and edible flowers if desired. Slice and serve directly from the freezer. Serve slices with a dollop of whipped cream and more edible flowers or a thin half slice of lemon and a sprig of mint.
Notes
- Use an 11-inch tart pan with a removable bottom for easy release and serving.
- Chill the tart in the freezer for at least 3-4 hours to firm the filling before slicing.
- Garnish with fresh fruit or edible flowers to enhance presentation if desired.
- Refer to the accompanying café tips for alternate pan options and detailed instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 85mg | 28% |
| Sodium | 202mg | 8% |
| Potassium | 188mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 25g | 50% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 130mg | 13% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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