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Limoncello Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really lovely and refreshing tart that I posted on my blog and has had great feedback www.whatiatelastnight.com

A really lovely and refreshing tart that I posted on my blog and has had great feedback www.whatiatelastnight.com

Ingredients

Serves: 6-8

Metric Cups
  • 4 lemons (zest and juice)
  • 250 millilitres double cream
  • 5 eggs
  • 200 grams caster sugar
  • 2 tablespoons icing sugar (to serve)
  • 1 packet shortcrust pastry
  • 4 lemons (zest and juice)
  • 9 fluid ounces heavy cream
  • 5 eggs
  • 7 ounces superfine sugar
  • 2 tablespoons confectioners' sugar (to serve)
  • 1 packet shortcrust pastry

Method

Limoncello Tart is a community recipe submitted by whatiatelastnight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat the eggs and sugar together until combined. Beat in the lemon zest and juice, then whisk in the cream. Chill for 1 hour.
  • Grease a 9 inch tin, and lay out the pastry so that it's snuggly fitted into the tin. Cut some grease proof paper, and lay out over the pastry. Pour on top some dried butter beans and bake in a pre-heated oven for ten minutes on gasmark 5.
  • Remove the tin from the oven, pour away the beans (save for another time!) and remove the baking paper. Pop the pastry back into the oven for a further ten minutes, or until it's looking lightly browned.
  • Reduce the oven to gasmark 1. Place the tart tin on a baking tray. Pour in the lemon filling, being careful not to spill over the edges.
  • Bake for 45 minutes, or until just set. Remove from the oven and cool for 20 minutes then transfer to the fridge and chill for at least 2 hours before serving.
  • To serve, dust with icing sugar a sprinkle of lemon zest add a sparkler for a special Come Dine with Me touch! Squisito!
  • Beat the eggs and sugar together until combined. Beat in the lemon zest and juice, then whisk in the cream. Chill for 1 hour.
  • Grease a 9 inch tin, and lay out the pastry so that it's snuggly fitted into the tin. Cut some grease proof paper, and lay out over the pastry. Pour on top some dried butter beans and bake in a pre-heated oven for ten minutes on gasmark 5.
  • Remove the tin from the oven, pour away the beans (save for another time!) and remove the baking paper. Pop the pastry back into the oven for a further ten minutes, or until it's looking lightly browned.
  • Reduce the oven to gasmark 1. Place the tart tin on a baking tray. Pour in the lemon filling, being careful not to spill over the edges.
  • Bake for 45 minutes, or until just set. Remove from the oven and cool for 20 minutes then transfer to the fridge and chill for at least 2 hours before serving.
  • To serve, dust with confectioners' sugar a sprinkle of lemon zest add a sparkler for a special Come Dine with Me touch! Squisito!
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