BackYard Lemon-Limoncello Tart

Save a little Limoncello to help intensify the flavor of this Lemon tart.  Invest in a good, nonstick tart pan.  I have now invested in several, as they are quite addicting.  No more stressing over your ingredients sticking to the pan.  Soft fillings hold together nicely too.  This narrow pan works wonders, as it can be used not only for something sweet but something savory too. Cleanup is very easy.

Preheat  your oven to 300 degrees F.
one non stick tart pan, one baking pan lined with parchment (in case your tart leaks some)
One pre baked Pie shell, homemade.   To prebake, roll out your shell in an oblong shape.  If you are using a store bought,  you will have to cut and patch.  Do not worry, it will work. Pre bake for 20-25 minutes.  You want it to be pale/golden not golden/brown
4 large eggs always at room temperature
5 tablespoons unbleached flour
pinch of salt
1 cup plus 1/3 cup sugar
1/2 cup lemon juice
2 tablespoons lemon zest (yellow part of the lemon only)
2 tablespoons limoncello liquor (optional)
confectioners sugar for decoration
Method:
Cream your egg, flour, sugar.  Add  lemon juice, lemon zest, limoncello and salt until all combined and smooth.  This process should just take a few minutes.

Pour into your cooled pie crust.
Bake for 40-45 minutes until your tart is set.   You can check this by shaking the pan a little.  Do not poke or stick.anything into the tart.

Let cool and add a dusting of confectioners sugar.  Place in the refrigerator until ready to serve.  Slice and top with your favorite fresh fruit.

 

Special Note:  A low temperature oven is key here as you want to make sure the top of your tart does not turn golden.  If there is a problem with this in your oven, loosely cover your pan with foil.   Ovens will vary.  Buon Appetito!

Please vote.  This recipe is in a recipe Contest.  Follow the link and scroll down to see this Tart.  Thank you!  Enjoy!  Barbara, Sunday at the Giacometti's.

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