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    Home > Recipes

    Creamy Lemon Tart with Limoncello Berries

    Published: May 8, 2019 By Urban Foodie Kitchen Last Updated: July 3, 2021 6 Comments

    Skip to Recipe Print Recipe

    This Creamy Lemon Tart with Shortbread Crust and Limoncello soaked berries is the ultimate spring dessert. 

    Creamy Lemon Tart

    I have two favorite flavors when it comes to dessert - lemon and chocolate, though I rarely combine them together.  In the spring and summer, lemon tends to be my go-to for dessert as I like the light, tart taste in the warmer months.  This Creamy Lemon Tart is great for a special occasion, however easy enough to make for a special treat during the week too.  I've made this for Easter Dinner several times and always get rave reviews from dinner guests!! 

    The press-in shortbread crust I use in this recipe is really easy to make and requires no rolling or chilling.  The crust does get pre-baked to make sure it's not soggy.  This is one of the keys with tarts, especially those with custard-like fillings.  The shortbread crust also adds a nice contrast to the smooth, creamy lemon filling.

    Overhead photo of lemon tart topped with berries with a slice cut out

    When you're making the filling be sure to cook the egg yolk mixture until it starts to thicken so don't end up with a runny filling in your tart - though it will still taste great if that happens for some reason.   Since this filling calls for egg yolks only you'll have a bunch of egg whites left over.  If you don't want to toss them out, you can make some type of meringue, like this Meringue Torte with Lemon Cream or maybe just some simple meringue cookies.

    • Shortbread crust
    Lemon Tart before baking

    I use sweetened condensed milk in the filling, which results in the perfect balance of tart and sweet.  When the tart is topped with the Limoncello soaked berries and a little bit of powdered sugar it's absolute heaven!

    Two slices of lemon tart on white plates

    Things You'll Need for This Recipe

    11-inch quiche pan - You can squeeze this into a 10" pan if that's what you have the slightly larger version will work much better

    Microplane grater - This is a super useful kitchen tool - I also use it for grating hard cheeses

    Cooking spray - While you can grease the pan with butter I prefer using this cooking spray from King Arthur flour


    Overhead photo of lemon tart topped with berries with a slice cut out

    Creamy Lemon Tart with Limoncello Berries

    Author: Kathryn | Urban Foodie Kitchen
    This creamy tart with shortbread crust is topped with Limoncello soaked berries for a sweet & tangy spring dessert.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Cook Time 40 mins
    Total Time 2 hrs 10 mins
    Course Desserts & Sweets
    Cuisine American
    Servings 8 -10 slices
    Calories 517 kcal

    Ingredients
      

    For the crust:

    • 1 ¼ cups all-purpose flour
    • ½ cup powdered sugar
    • 2 teaspoon lemon zest
    • ¼ teaspoon sea salt
    • 4 oz cold European unsalted butter, cut into cubes
    • 1 egg yolk

    For the filling:

    • ¾ cup fresh lemon juice, about 3 lemons
    • 14 oz sweetened condensed milk
    • 3 tablespoons cornstarch
    • 1 tablespoon lemon zest
    • 3 tablespoons European butter
    • 6 egg yolks

    For the topping:

    • 1 ½ cups mixed berries
    • 1 tablespoon sugar
    • 1 tablespoon Limoncello

    Instructions
     

    For the crust:

    • Preheat over to 400°F and spray and 11-inch quiche or tart dish with cooking spray.
    • Place butter in the freezer for a few minutes while you start the crust.
    • Place the flour and sugar in the bowl of a food processor fitted with a standard blade. Pulse 6-7 times. Add lemon zest and salt. Pulse 7-8 times until combined.
    • Add the cubed butter to the flour mixture, a third at a time. Pulsing after each addition until coarse crumbs form. Add the egg yolk and process until incorporated and the mixture becomes crumbly. The mixture will be quite dry.
    • Pour mixer into the prepared pan and press up the side and into the bottom of the dish in an even layer.
    • Bake for 15 minutes. Remove from oven and cool on a wire rack.

    For the filling:

    • Reduce the oven temperature to 350 degrees.
    • Beat the egg yolks in a medium bowl; set aside.
    • In a medium saucepan whisk the milk, lemon juice, cornstarch and lemon zest. Heat over medium heat and cook for 3 -5 minutes, whisking constantly until mixture begins to thicken.
    • Remove from heat and slowly whisk in the egg yolks and then the butter. Return to heat and cook for an additional 3 minutes.
    • Pour mixture into cooled crust and bake for 20 to 25 minutes until mixture is just set in the center.
    • Remove tart from oven and cool at room temperature. Once the tart is cooled, place in refrigerator to fully set (at least 45 minutes).

    For the berries:

    • Place the berries, sugar and Limoncello in a medium mixing bowl and toss to combine. Place in refrigerator for at least 30 minutes.

    To serve:

    • Remove the tart from the refrigerator a few minutes before serving. Top with berry mixture. Slice and carefully remove slices from tart pan with a pie server.

    Notes

    Leftover tart can be stored in the refrigerator, covered, for a few days.

    Nutrition

    Serving: 1sliceCalories: 517kcal
    Keywords : Spring desserts
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

    Creamy lemon tart topped with berries on a glass cake stand

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    Reader Interactions

    Comments

    1. Dawn @ Words Of Deliciousness says

      April 09, 2016 at 9:04 pm

      5 stars
      I love lemon dessert. I love this tart, looks delicious!

      Reply
    2. Sarah @ Champagne Tastes says

      April 21, 2016 at 10:30 am

      This is gorgeous! I love light and fruity desserts when it starts warming up!

      Reply
    3. eLCitraKale@myhomediaryinturkey says

      November 16, 2017 at 9:30 am

      This is the kind of lemon dessert İ love... Yours seems pretty much appetizing.. Love it!

      Reply
    4. Lanie says

      February 21, 2019 at 2:46 pm

      5 stars
      Hello!
      Just wondering If the butter is not needed in the filling recipe? As it's not in the instructions but is on the ingredient list?
      Thank you!

      Reply
      • Urban Foodie Kitchen says

        February 21, 2019 at 4:55 pm

        Hi Lanie - Thanks for catching that! The butter gets whisked in after the egg yolks. I've updated the recipe online as well. I hope you enjoy it!

        Reply
    5. Harini says

      May 22, 2019 at 8:22 am

      5 stars
      This is a wonderful dessert with refreshing lemon flavor, perfect for summer!

      Reply

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