Lemon Limoncello Cream Tart

Name: Lemon Limoncello Cream Tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and cubed; ¼ cup powdered sugar; 1 egg yolk; 2-3 tablespoons cold water; 1 cup heavy cream; ½ cup mascarpone cheese; ½ cup granulated sugar; 2 tablespoons limoncello; Zest of 2 lemons; Juice of 2 lemons; 1 teaspoon vanilla extract; ½ teaspoon gelatin (optional, for stabilization); Fresh berries; Lemon zest

Highlighted under: Oven Cooking

I absolutely adore making Lemon Limoncello Cream Tart because it beautifully balances the tartness of lemon with the sweet, refreshing notes of limoncello. Each time I serve it, the zesty aroma fills the kitchen, instantly transporting my guests to a sunny Italian piazza. The creamy filling is light yet indulgent, making it perfect for any occasion. The best part? It’s surprisingly easy to whip up and can be prepared a day in advance, making it an ideal choice for dinner parties or special gatherings.

Created by

Xanthe Beaumont

Last updated on 2026-02-16T12:01:37.036Z

I’ll never forget the first time I baked this Lemon Limoncello Cream Tart. The vibrant flavors of fresh lemons and limoncello blended seamlessly into a deliciously creamy filling. I experimented with different crust recipes, but using a buttery shortcrust made all the difference, providing a perfect base that contrasted beautifully with the creamy top.

To elevate the flavors even further, I decided to incorporate fresh lemon zest into the filling, enhancing its aromatic profile. This little tip made my tart stand out, and it quickly became a favorite among friends and family. I can’t wait for you to try it!

Why You'll Love This Recipe
A tantalizing blend of citrus flavors that dance on your palate
Creamy filling that offers a melt-in-your-mouth experience
Perfect for impressing guests or treating yourself!

Creating the Perfect Tart Crust

The tart crust is the foundational element of this Lemon Limoncello Cream Tart, providing a rich, buttery contrast to the zesty filling. The key to achieving a tender, flaky texture lies in the chilling process. After mixing the cold butter into the flour, chilling the dough for at least 30 minutes allows the gluten to relax, preventing a dense crust. If you find your dough too crumbly after adding the egg yolk, don't hesitate to incorporate an additional teaspoon of cold water to bring it together without overworking it.

When pressing the dough into the tart pan, ensure the base and sides are even to allow for uniform baking. Using the back of a measuring cup can help in flattening the dough neatly into the corners. If the dough tears, simply patch it up with any scraps. After baking, keep an eye on the crust; it should have a light golden color. Letting it cool completely is crucial before filling to prevent the cream from melting or ruining the texture.

Whipping Up the Limoncello Cream

The limoncello cream filling is what truly elevates this dessert, delivering a luxurious mouthfeel and rich flavor. Whipping the heavy cream separately until soft peaks form is vital; it introduces air into the cream, creating that light texture you expect in a tart filling. For the best results, use chilled equipment—place your mixing bowl and beaters in the freezer for a few minutes beforehand to help the cream whip faster and more efficiently.

Mascarpone adds a delightful creaminess and slight tang to the filling. If you're looking to lighten it up, you can swap half of the mascarpone with Greek yogurt; it’ll still yield a creamy consistency, but with a bit more tartness. Adding the lemon zest and juice introduces bright, fresh flavors that complement the sweetness of the sugar and limoncello, making the cream a standout element of the tart.

Ingredients

Gather these ingredients to create your Lemon Limoncello Cream Tart.

For the Tart Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup powdered sugar
1 egg yolk
2-3 tablespoons cold water

For the Lemon Limoncello Cream Filling

1 cup heavy cream
½ cup mascarpone cheese
½ cup granulated sugar
2 tablespoons limoncello
Zest of 2 lemons
Juice of 2 lemons
1 teaspoon vanilla extract
½ teaspoon gelatin (optional, for stabilization)

For Garnish

Fresh berries
Lemon zest

Ensure you have all these components for a successful tart!

Instructions

Follow these steps to create your delicious Lemon Limoncello Cream Tart.

Prepare the Tart Crust

In a mixing bowl, combine the flour and powdered sugar. Add the cubed butter and rub it into the flour until it resembles coarse crumbs. Incorporate the egg yolk and mix until the dough holds together. If too crumbly, add cold water a tablespoon at a time. Press the dough into a tart pan, flattening it evenly. Chill in the fridge for 30 minutes.

Bake the Crust

Preheat your oven to 350°F (175°C). Once chilled, bake the tart shell for 20 minutes or until lightly golden. Let it cool completely before filling.

Make the Cream Filling

In a bowl, whip the heavy cream until soft peaks form. In another bowl, combine mascarpone, sugar, limoncello, lemon zest, lemon juice, and vanilla extract. If using gelatin, dissolve it in a bit of warm water and add it to the mixture. Carefully fold the whipped cream into the mascarpone mixture until smooth.

Assemble the Tart

Spoon the lemon cream filling into the cooled tart crust. Smooth the top and refrigerate for at least 2 hours to set.

Serve and Enjoy

Once set, garnish with fresh berries and lemon zest. Slice and serve chilled. Enjoy this delightful treat!

Enjoy your homemade tart throughout the warmer months!

Pro Tips

For an extra layer of flavor, try adding some fresh mint leaves as a garnish or a drizzle of limoncello on top before serving.

Make-Ahead Tips

This Lemon Limoncello Cream Tart makes an excellent make-ahead dessert, ideal for busy hosts. You can prepare the tart crust a day in advance, allowing it to cool and then covering it tightly with plastic wrap to prevent it from drying out. The cream filling can also be made earlier in the day or even a few hours ahead. Just remember to let it chill for at least 2 hours after assembling to ensure it sets correctly and holds its shape when sliced.

If you have leftovers, store the tart in the refrigerator, covered with foil, for up to three days. While the filling will remain fresh, the crust may become slightly softer. If you're concerned about texture, it’s best to add fresh toppings before serving rather than letting them sit on the tart for an extended period.

Serving Suggestions

To elevate your tart presentation, serve it with a scoop of lemon sorbet or a dollop of whipped cream on the side. Fresh mint leaves can also add a vibrant pop of color and freshness to each plate. As an alternative to berries, try serving it with a drizzle of raspberry coulis for a striking visual contrast and additional fruity flavor that pairs beautifully with the lemon.

For those who enjoy unique flavor combinations, consider adding a pinch of sea salt to the cream filling or garnishing the tart with crushed pistachios for a bit of crunch and earthy flavor. The possibilities are endless, and with its zesty profile, this tart is incredibly versatile for pairing with various flavors and textures.

Questions About Recipes

→ Can I make this tart in advance?

Absolutely! You can prepare the crust and filling a day ahead. Just assemble the tart the day you plan to serve it.

→ Can I substitute limoncello?

Yes, if you don't have limoncello, you can use lemonade or a lemon-flavored syrup, but the flavor will vary.

→ How should I store leftovers?

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

→ Is it necessary to use gelatin?

No, gelatin is optional. It helps stabilize the filling but the tart will still taste delicious without it.