Spring Forward With This Tasty Limoncello Tart
Winter is *almost* over, you guys. ‘Bout time, don’t you think? We’ve been busy getting into the spring spirit with Easter egg DIYs, Pastel Confetti Cakes, and more. Next up? An easy Limoncello Tart that’s perfect for spring entertaining, Easter, AND Mother’s Day. Talk about a triple threat. Start preheating your ovens, people. It’s time to bake a Limoncello Tart!
Ingredients:
Instructions:
1. Preheat the oven to 350 degrees F. Spray a 9-inch round pan with nonstick cooking spray. Press the dough into the pan. Bake for 20 minutes. Let cool 10 minutes.
2. In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, Limoncello, and flour. Pour the lemon mixture over the cookie layer. Bake for 35-45 minutes.
3. Remove from oven. Let cool. Dust with powdered sugar. Cut into wedges, and enjoy!
Alright, who wants a bite?!
- 1 roll sugar cookie dough, at room temperature
- 6 eggs
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 4 tablespoons lemon zest
- 3/4 cup Limoncello
- 1 cup flour
- powdered sugar, for dusting
Preheat the oven to 350 degrees F. Spray a 9-inch round pan with nonstick cooking spray. Press the dough into the pan. Bake for 20 minutes. Let cool 10 minutes.
In a large bowl, combine the eggs, sugar, and lemon zest.
Add the lemon juice, Limoncello, and flour.
Whisk everything together. Pour the lemon mixture over the cookie layer. Bake for 35-45 minutes.
Remove the tart from the oven. Let cool. Dust with powdered sugar.
Cut into wedges. Check out that gorgeous lemon filling!
Serve this tart with a few shots of Limoncello or a Limoncello cocktail. Delish.
