Lemon Limoncello Cream Tart

Name: Lemon Limoncello Cream Tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, softened; 1 large egg yolk; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup limoncello; 1/2 cup granulated sugar; 1/4 cup fresh lemon juice; 2 teaspoons lemon zest; 2 large egg yolks; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; Fresh mint leaves; Lemon slices

Highlighted under: Favorite Baking Ideas

I absolutely love making this Lemon Limoncello Cream Tart because it captures the essence of sunshine and joy in every bite. The balance between the tartness of lemons and the sweetness of the limoncello creates a flavor explosion that is both refreshing and indulgent. When hosting friends or family, serving this dessert not only impresses but also adds a delightful touch to any gathering. Plus, preparing the crust and the creamy filling is surprisingly straightforward, making this tart a favorite for both casual and special occasions.

Created by

Genevieve Porter

Last updated on 2026-02-16T05:30:36.195Z

When I first tasted a Limoncello cream tart during a trip to Italy, I was captivated. The combination of zesty lemon and creamy filling was unlike anything I had tried before, and I knew I had to recreate it at home. After some experimentation, I found that using fresh lemon juice and quality limoncello really elevates the tart’s flavor profile and makes every bite unforgettable.

One of my favorite parts of making this dessert is preparing the crust. I’ve learned that chilling the dough before baking is essential; it helps maintain the perfect texture, ensuring a crispy base that beautifully complements the rich filling. This simple tip has made all the difference in my tart-making journey!

Why You Will Love This Recipe
Bright and zesty lemon flavor that energizes your palate
Creamy filling that is wonderfully smooth and rich
A stunning presentation ideal for any special occasion

Crafting the Perfect Crust

The crust is the foundation of the Lemon Limoncello Cream Tart and it requires careful handling for the best texture. When mixing the flour, powdered sugar, and salt, ensure the butter is at room temperature for easy incorporation. I find a pastry cutter to be perfect for cutting in the butter, but you can also use your fingers to create that crumbly texture. The goal is to have a mixture that looks like wet sand—this will yield a tender and flaky crust once baked.

After pressing the dough into the tart pan, chilling it is essential. This step helps solidify the butter, preventing the crust from shrinking in the oven. I recommend lining the crust with parchment paper and filling it with pie weights or dried beans during baking. This prevents puffing and ensures an even bake. You’ll know it’s done when the edges are lightly golden and the crust is firm to the touch, which should take about 20 minutes.

Secrets to the Creamy Filling

For an incredibly smooth filling, it’s vital to temper the egg yolks correctly. Begin by whisking the yolks and cornstarch in a separate bowl while the cream mixture heats up. Gradually adding the warm liquid to the yolks helps prevent scrambling—this step is crucial for achieving a velvety texture in your filling. Remember to stir constantly while you’re mixing to keep everything uniform, which should take about five minutes once combined on medium heat.

After cooling, the filling should have a thick yet pourable consistency; if it appears too thin, it's likely that the cooking time was too short. Don’t worry, though—just return it to the heat and cook a little longer, stirring constantly. Once properly cooled, the filling should be glossy and cohesive, enhancing the overall tart experience with its rich, limoncello-infused flavor.

Ingredients

Gather these fresh ingredients to create a delightful lemon limoncello cream tart.

For the Crust

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1 large egg yolk
1/4 teaspoon salt

For the Filling

1 cup heavy cream
1/2 cup limoncello
1/2 cup granulated sugar
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 large egg yolks
1 tablespoon cornstarch
1 teaspoon vanilla extract

For Garnish

Fresh mint leaves
Lemon slices

Make sure to measure your ingredients precisely for the best results!

Instructions

Follow these simple instructions to create your perfect tart.

Prepare the Crust

In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk until blended. Press the dough into a tart pan and chill for 20 minutes. Preheat your oven to 350°F (175°C). Bake the crust for 20 minutes or until lightly golden. Let it cool completely.

Make the Filling

In a saucepan, heat heavy cream, limoncello, granulated sugar, lemon juice, and lemon zest over medium heat until warm. In a bowl, whisk egg yolks and cornstarch together. Slowly pour a small amount of the warm cream mixture into the yolks to temper them. Then, gradually whisk the yolk mixture back into the saucepan. Cook while stirring until thickened, about 5 minutes. Remove from heat, stir in vanilla extract, and let cool.

Combine and Chill

Pour the cooled filling into the prepared crust, smoothing it out evenly. Cover and refrigerate for at least 2 hours or until set. Once set, garnish with fresh mint leaves and lemon slices before serving.

Your Lemon Limoncello Cream Tart is now ready to dazzle your guests!

Pro Tips

For an extra touch, consider adding a raspberry coulis drizzle when serving for added color and flavor contrast.

Storing and Serving Suggestions

Once the Lemon Limoncello Cream Tart has set in the refrigerator, it can be stored, covered, for up to three days. This makes it a great make-ahead dessert option for gatherings. To keep the crust crisp, avoid adding garnish until just before serving. If you’re planning to serve it later, consider keeping the lemon slices in cold water with a bit of lemon juice to prevent browning.

For serving, slices can be plated with a dollop of whipped cream or a scoop of mascarpone for added richness. Fresh berries, like blueberries or raspberries, pair beautifully with the lemony tartness, adding color and extra flavor. I often add a light dusting of powdered sugar on top for a sweet finish and an elegant touch.

Variations and Dietary Swaps

If you’d like to experiment with flavors, consider substituting the limoncello with other citrus liqueurs such as orange or grapefruit to create a unique twist. For those looking to reduce sugar, you can use a sugar alternative that measures 1:1 for granulated sugar. Just ensure it’s suitable for cooking, as some substitutes may not caramelize or thicken the same way.

For a gluten-free version, swap out the all-purpose flour with a gluten-free blend. Often, these blends contain binders that will help mimic the texture of traditional flour. Additionally, vegan substitutes can be explored by using coconut cream in place of heavy cream and flax eggs to replace the egg yolks, keeping the tart delicious while meeting dietary preferences.

Questions About Recipes

→ Can I make the tart in advance?

Yes, this tart can be made a day ahead. Just store it in the fridge until you're ready to serve.

→ What can I use instead of limoncello?

If you're looking for a non-alcoholic option, try using a lemon syrup or lemonade for a similar flavor without the alcohol.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this tart?

Freezing isn't recommended due to the creamy filling, but you can freeze the crust separately and fill it later.