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A modern update to the old-fashioned icebox torte, this Limoncello Lemon Tart is melt-in-your-mouth delicious - with a few fabulous gourmet touches!
I tried a wonderful recipe for a Limoncello Tart from Olive magazine. It was delicious but, honestly quite a bit more work than I wanted to go through again. There was a classic pâte brisée crust that required rolling and blind baking as well as a fairly time-consuming filling, requiring a lengthy stint with a double boiler. Yes, definitely more work that I needed. So, I came up with my own Limoncello tart, this simple Limoncello Lemon Tart. Enjoy!
I tried a few versions and am now thrilled to introduce you to The Café's Limoncello Lemon Tart. It's got a crunchy graham cracker/coconut crust and a bright, fresh, sweet/tart, silky smooth filling. I'm hoping that you'll love it as much as we do!
What is Limoncello?
If you're not familiar with Limoncello, it's an Italian liqueur made from lemon zest, water, alcohol, and sugar. It's generally made in southern Italy, particularly around Naples, the Sorrentine Peninsula, the Amalfi coast and on the islands of Procida, Ischia, and Capri.
Limoncello is often served in cocktails and as a sipping treat for after-dinner, but it can also be a delicious flavoring option in a variety of recipes. We love this Limoncello syrup which has lots of different uses and takes just minutes to put together.
Where to find Limoncello
Limoncello can often be purchased at stores that carry wine (depending on state laws) or at liquor stores. You can also purchase Limoncello online (again, if you reside in the U.S.. it will depend on your state. There are some states where purchasing alcohol online is restricted.)
A "lemon cloud"
I've had friends describe this Limoncello lemon tart as a "lemon cloud" as it's light (sorry, not in calories) and each bite seems to literally melt in your mouth. The "cloud" filling is simple: whipped cream, condensed milk, lemon juice and Limoncello - that's it! This dreamy mixture is poured into a pre-baked graham cracker/coconut crust and popped in the freezer to chill.
The crust for this lemon tart is about as easy as a crust can get. It's a simple graham cracker crust, but a scoop of shredded coconut adds delicious flavor and a bit of extra texture. It's a pat in the pan crust that can be made even easier with purchased graham cracker crumbs; if your time is limited.
I love that, because this is a frozen dessert, it can be made in advance (up to a week ahead) making it perfect for dinner parties and get-togethers with family and friends. There's no last-minute scurrying to make dessert with this wonderful recipe.
We recently moved to the mountains of Western North Carolina. I was delighted, this spring, to find a whole hillside of wild violets growing right on our property, so I used blackberries and violets to garnish my lemon tart. You could also use pansies, violas, roses, etc (see this post for a list of common edible flowers) or fresh fruit as a pretty garnish.
CaféTips for making this Limoncello Lemon Tart
- You'll need an 11-inch tart pan with a removable bottom for this recipe. This type of pan is not expensive and can be used for lots of different recipes. Because the outside shell can be removed, it makes for a pretty presentation.
- If you don't have a tart pan and don't want to purchase one, you could make this lemon tart in a 9-inch square or round cake pan. You'll just need to make the side crust a little deeper to accommodate the filling.
- Prefer not to use Limoncello? No problem, just substitute 2 tablespoons of extra lemon juice for the Limoncello.
- Each serving of this Limoncello Lemon Tart contains approximately 1 teaspoon of Limoncello, so you don't have to worry about anyone over-indulging in alcohol but, as I mentioned above, the Limoncello can be omitted.
- Don't forget to grease your pan with cooking spray or oil before adding the graham cracker crust for easy removal. You can also line the pan with parchment paper.
- This lemon tart recipe calls for the finely grated zest of two large lemons. (If your lemons are small, use 3.) The "zest" of citrus fruit is only the colored part. You don't want the pith included which is the white layer just beneath the outer color layer. The colored layer is delicious and full of flavor, but the pith can be quite bitter.
- An easy way to zest lemons (or other citrus fruits) is with a microplane zester/grater. They're not expensive and are invaluable if you enjoy cooking and baking with citrus. Simply hold the lemon in your hand and run the zester across the surface (towards you). The fine zest will be collected in the trough of the zester and can be added to your recipe.
- The graham cracker/coconut crust for this recipe can be made with crushed graham crackers or purchased graham cracker crumbs. I like to keep a box of the graham cracker crumbs on hand to make recipes like this even easier!
We LOVE hearing from you! If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
A modern update to an old-fashioned icebox torte, this Limoncello Lemon Tart is melt-in-your-mouth delicious - with a few fabulous gourmet touches!
- 1 ¼ cups crushed graham crackers (about 9 graham crackers
- ½ cup sweetened shredded coconut shredded coconut
- 1 ½ tablespoons sugar
- 8 tablespoons melted butter
- 2 cups heavy cream or whipping cream
- 14 ounce can sweetened condensed milk
- finely grated zest from 2 medium size lemons
- ¼ cup fresh squeezed lemon juice
- ¼ cup Limoncello
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Preheat oven to 350˚F. Spray an 11-inch tart pan with a removable bottom with cooking spray (or lightly oil).
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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.
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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.
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Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lemon zest, lemon juice and Limoncello.
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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).
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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.
See Café Tips above in post for further instructions, more detailed tips and other baking pan options.
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Colleen says
Hello! I have the same question as a person above, that you did not respond to. Should the pie be served frozen? Or do you let it sit out for a short period of time? Thank is so much!
Chris Scheuer says
Hi Colleen, yes you serve directly from the freezer (step 3). Enjoy!
Andrea Westberg says
This is a fantastic recipe. A big hit every time I make it-especially with the berries and edible flowers. Your recipes have been spot on-no matter which one I make. And some are really ridiculously easy! Thank you!
Chris Scheuer says
That's awesome, Andrea! Thank you for letting us know 🙂
Jerri says
This crust recipe is not proportionate. There is way too much butter for the amount of graham cracker crumbs; I'd use maybe 4 TBS. melted butter if I ever make this crust again. I kept thinking the entire time I was making it that it seemed like too much butter, but I trusted the recipe. It made such a mess. I blotted up butter with paper towels in the oven and on the crust. Finally just threw it out and started over with a different crust recipe. Wasted butter, crackers, and coconut and I made two recipes as I was making two tarts. Very disappointed.
Chris Scheuer says
Hi Jerri, so sorry you had difficulty with this recipe. It's hard to say what went wrong without having been right there in the kitchen with you. If you check the reviews, lots of other readers have had great success with this recipe and have not reported too much butter. With 1¾ cups of dry ingredients (1¼ cups of graham crackers and a ½ cup of coconut) 8 tablespoons of butter is not an unusual amount. Again, sorry you had trouble with this, you're right, it is very disappointing when you waste good ingredients.
Peggy says
Will a 10 inch tart pan work? Thanks
Chris Scheuer says
Hi Peggy, that should work fine. You might have a little filling leftover that you could freeze in a small container.
Peggy says
Thanks! Making it for a girls luncheon. Can’t wait.
Josie L Magistro says
Yes I was really wanting to see the limoncello filling of this tart. I wanted to see the consistency. After the raving comments, why wouldn't you show the filling. If you could post a picture of a slice of tart with the filling exposed, it would be greatly appreciated. Thank you.
Chris Scheuer says
Hi Josie,
A lot of our recipes have inside pictures and we try to do that when we can. Hope you enjoy this delicious recipe even though there's not a picture of the slice. It does slice nicely!
Sharon says
Chris,
Do you have any suggestions or resource for the beautiful flowers with which you adorn your cakes?
Sallie says
I would love to make this. Do you have any recommendations for a Limoncello substitute?
Dory Solomon says
Hi Chris, I too, I have a bottle of unopened limoncello that is waiting for this recipe. And since this is now 2020 and we're all shut-ins at this time, I'm trying lots of new recipes. Just wondering if those who tried it before and you served it to your grandchildren, since it has alcohol in it? I know it only calls for 1/4 cup, but the thought did occur to me. No one had mentioned that in any past comments either.
The presentation you show is nothing short of splendiforous! I know thats not really a word -- BUT, I thought it fitting!🤗
Thanks!
Dory
Chris Scheuer says
Hi Dory, thanks for your kind comment. I haven't actually served this to my grandchildren but I think the amount of alcohol in a little drizzle of this syrup would be pretty minimal.
Judy wagner says
I have not tried this yet, but I will. I have been serving my children and grandchildren bananas foster every Christmas since 1971.
Chris Scheuer says
Thanks, Judy!
Shannon Beltrami says
Again....wow. Served with a blueberry compote. Excellent. Thank you!
Chris Scheuer says
Thanks Shannon! The blueberry compote sounds wonderful!
Brenda Steele says
CHRIS!!!!! this recipe is to die for. I made it this past weekend. Yes, I went out and bought a bottle of Lemoncello special for this recipe but certainly worth it. We enjoyed this so much I had to share with the neighbors whom also raved about it. 🙂 You make me look like a hero. Haha. Another recipe I will tuck in to my "special" cookbook along with all my favorites.
Chris Scheuer says
Haha! I love it, Brenda! That's my job, to make you look good 🙂 I'm so happy you enjoyed this dessert. It's definitely a favorite of ours.
Rose says
I made this for Easter and everyone raved about it! Great that you can make ahead too. I truly enjoy your recipes and blog. Thank you!
Chris Scheuer says
Thanks so much, Rose! I appreciate your kind words and love that you enjoyed this dessert!
Traci Major says
I made this ahead for Easter and froze it. Such a simple recipe, and the tart and light dessert is perfect for Spring! I do have a couple of questions...I set this in the fridge a couple of hours ahead just so I could slice through the crust...but my cream filling was beginning to be too soft to make a clean slice. Do you just cut and serve with the crust frozen? Also...can flowers be purchased to be edible...or do they need a specific treatment? would enjoy this garnish. Love your recipes, Chris!!
Jennifer @ Seasons and Suppers says
Absolutely stunning, Chris! A frozen dessert is so great for entertaining and especially when it's as delicious as this one 🙂 Anxiously awaiting my little violets. They are still covered with a little snow just yet, but soon!
Cathy says
Such a beautiful presentation! Looks yummy!! Can I leave out the coconut in the crust? Thank you for the wonderful recipes that you share with all of us.
Chris Scheuer says
Thank you, Cathy! You could definitely leave out the coconut. I would use just a little less of the melted butter though. Or, you could add a few more of the graham cracker crumbs. Enjoy!
Lucy Rogers says
I would love to try this but my husband was recently diagnosed with Celiac. Any thoughts on a gluten-free crust, maybe we almond flour?
Chris Scheuer says
Hi Lucy, I think you could make an almond flour crust but you could also use gluten-free graham crackers. This brand has really great reviews: https://amzn.to/2VCAoLn
Norma says
Made this today and it’s in the freezer for tomorrow. Of course I had to taste the filling and wow, is it good! It’s definitely going to be on our table on Easter. Thank you for your terrific recipes!
Chris Scheuer says
Yay! I always love it when I get a comment from the first "real" person who tries a recipe! So happy you like it, Norma. Thanks for taking the time to share your results. Have a blessed and delicious Easter!
Norma says
Thank you, Chris. Just to update you this tart was a hit with everyone. I got requests for the recipe, thumbs up and some “thanks for making this for us”. My new favorite go to dessert.
Chris Scheuer says
Thanks so much, Norma!
Elizabeth Geary says
I love limoncello and follow your blog regularly, you do such a great job. This limoncello tart is definitely going to be on my dinner table this spring and summer!!!
Chris Scheuer says
Thanks so much, Elizabeth. Hope you enjoy it as much as we have!
Carolyn says
Is there a brand of limoncello that you prefer over others?
Chris Scheuer says
Hi Carolyn, we like Caravella Limoncello. We don't go through a lot of it but it keeps well in the freezer. Caravella was rated in the top 6 Limoncellos by Wine Spectator so I think we've made a good choice 🙂
Tricia | Saving Room for Dessert says
How beautiful Chris! You may remember... I love Limoncello so this is definitely my kind of recipe 🙂 I bet it's very refreshing and perfect for the upcoming holidays. Bravo!
Katie Zack says
I’m in love! Such a beautiful presentation! Easter has never been this easy. Thank you!!
MARILYNN MEYER says
OMG! What a GREAT recipe with Easter next Sunday!!!! Can't wait to make this & bring it to our Easter brunch!!!
Thanks Chris!
Chris Scheuer says
Thanks, Marilynn! I love your enthusiasm! Have a lovely Easter brunch!
Susan says
Can the crust be made with a gluten free graham cracker?
Chris Scheuer says
Yes, I think that should work just fine.
Sandra Garth says
This is picture perfect and I love that there is coconut in the crust. I have a rectangle tart pan with removable bottom that I seldom use and it would be great for this luscious dessert. Thanks so much for sharing!
Chris Scheuer says
Thank you, Sandra, I hope you enjoy it!
Liz says
I have a bottle of limoncello that has been waiting for this gorgeous dessert!! Perfect for Easter!
Chris Scheuer says
Thanks, Liz! It would be a lovely Easter dessert!
Polly says
This looks so beautiful and I love anything lemon! Can this possibly be made with something other than heavy creme to lower the calorie count?
Chris Scheuer says
Hi Polly, the lightness (not in calories) of this dessert comes from the whipped cream. Since other dairy products, like half and half or milk, aren't able to be whipped into light fluffiness (like cream is), it would be difficult to substitute. I am not familiar with working with non-dairy whipped products but something like that might work. I would probably just enjoy a small piece of this on special occasions and walk a little more those days 🙂
Shashi at SavorySpin says
Such a gorgeous tart! I love limoncello - what a fab way to enjoy it!
Chris Scheuer says
Thanks so much, Shashi!