Lemon Limoncello Cream Tart

Name: Lemon Limoncello Cream Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, softened; ¼ cup granulated sugar; 1 large egg yolk; 1-2 tablespoons cold water; 1 cup heavy cream; ½ cup mascarpone cheese; ⅓ cup powdered sugar; ¼ cup limoncello; Zest of 2 lemons; Juice of 1 lemon; Lemon slices; Fresh mint leaves

Highlighted under: Sweet Kitchen Classics

When I first tried making this Lemon Limoncello Cream Tart, I was blown away by how fresh and vibrant the flavors turned out. The combination of tangy lemon and sweet limoncello creates a dessert that’s not just indulgent but also refreshing. It’s the perfect balance of creamy texture and citrus brightness! I love serving this tart during gatherings, as it never fails to impress and brings a little bit of sunshine to any occasion. Trust me, once you try it, you'll want to make it again and again.

Created by

Talia Preston

Last updated on 2026-02-16T02:49:35.633Z

Making this Lemon Limoncello Cream Tart was an exciting venture into the world of desserts for me. The process starts with a buttery crust that perfectly complements the tangy filling. The key to achieving that velvety texture in the cream is to whisk the ingredients gently but thoroughly, ensuring everything is well combined without overwhipping. I discovered that chilling the tart properly before serving enhances the flavors even more!

As I refined the recipe, I found that incorporating fresh lemon zest brought an extra layer of brightness to the lemon filling. This small touch made such a difference in the final taste! Sharing this tart with friends was a joy, as they couldn't believe how homemade it tasted. I can't wait for you to try it!

Why You'll Love This Recipe
A perfect blend of tangy lemon and sweet limoncello
Rich and creamy texture with a buttery crust
A show-stopping dessert that's surprisingly easy to make

The Importance of Quality Ingredients

For this Lemon Limoncello Cream Tart, using high-quality ingredients is essential. Choose fresh, organic lemons for both zest and juice to ensure the best flavor. The brightness of fresh lemon contrasts beautifully with the sweet limoncello, providing that signature tart and refreshing taste. When selecting limoncello, opt for a brand known for its vibrant, citrus flavor. This will enhance the overall profile of the tart and elevate the dessert experience.

Butter should be unsalted and softened to room temperature for the crust. This ensures even mixing and prevents the crust from becoming tough. The cream should ideally be heavy whipping cream to achieve the right consistency when whipped. I recommend checking the label for at least a 36% fat content, as this will make your filling luxuriously rich.

Tips for Perfecting the Crust

Achieving a perfectly flaky crust can be a challenge. Make sure not to overwork the dough when mixing, as this could lead to a dense result. You want to combine until the mixture resembles coarse crumbs, then gently knead until it holds together. If your dough seems crumbly after adding the water, don’t hesitate to add another tablespoon—just ensure it doesn't become sticky. It's crucial to refrigerate the crust before baking; this helps prevent shrinkage as the crust bakes.

During the pre-baking step, keep an eye on the crust’s color. You’re looking for a light golden hue after approximately 15 minutes at 350°F (175°C). If you notice the edges browning too quickly, you can cover them with foil to prevent burning. A well-pre-baked crust sets the stage for the creamy filling, so patience here pays off!

Ingredients

For the Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg yolk
1-2 tablespoons cold water

For the Filling

1 cup heavy cream
½ cup mascarpone cheese
⅓ cup powdered sugar
¼ cup limoncello
Zest of 2 lemons
Juice of 1 lemon

For Garnish

Lemon slices
Fresh mint leaves

Instructions

Make the crust

In a mixing bowl, combine the flour, softened butter, sugar, and egg yolk. Mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Press the dough into a tart pan and refrigerate for 15 minutes.

Pre-bake the crust

Preheat the oven to 350°F (175°C). Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool completely.

Prepare the filling

In a large bowl, whip the heavy cream until soft peaks form. In another bowl, beat the mascarpone with powdered sugar, limoncello, lemon zest, and lemon juice until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Assemble the tart

Pour the lemon filling into the cooled crust and spread evenly. Refrigerate for at least 2 hours to set.

Garnish and serve

Before serving, top with lemon slices and fresh mint leaves for decoration. Slice and enjoy your refreshing tart!

Pro Tips

For an elevated flavor, try using homemade limoncello. Additionally, ensure your cream is well-chilled before whipping for the best results.

Serving Suggestions

This tart is wonderfully versatile for any gathering. Pair it with a dollop of whipped cream for added indulgence, or consider a scoop of vanilla ice cream on the side for a delightful contrast. For an extra layer of flavor, a light drizzle of honey over served slices can complement the lemon beautifully. If you’re feeling adventurous, try adding seasonal fruits such as raspberries or blueberries as a colorful topping.

If you have particularly adventurous guests or a special occasion, serve the tart with a glass of limoncello for a double dose of citrus delight. It’s a refreshing choice that elevates the dining experience, making it feel like a special celebration. The refreshing qualities of the tart paired with the cold limoncello is perfect for a summer barbecue or a festive gathering.

Storage and Make-Ahead Tips

If you're looking to make this tart ahead of time, you're in luck! This dessert can be prepared a day in advance. Just keep it covered in the refrigerator to maintain its freshness. The tart will set beautifully overnight, allowing the flavors to meld together even more. I usually wrap it tightly with plastic wrap to prevent any absorption of flavors from the fridge.

For storage beyond a day, consider freezing the tart. Before garnishing, wrap it in plastic and then aluminum foil to prevent freezer burn. It keeps well for up to a month in the freezer. When ready to serve, let it thaw overnight in the fridge. After thawing, add your lemon slices and mint leaves for the perfect presentation!

Questions About Recipes

→ Can I use a store-bought crust?

Yes, a store-bought tart crust can save time and still yield delicious results!

→ How long can I store the tart?

The tart can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.

→ Can I substitute limoncello with something else?

You can use lemon juice or a different citrus liqueur if limoncello is unavailable, although the flavor will differ.

→ Is it possible to make this tart gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for the crust.