As promised, here is the recipe for the Limoncello Tart that I took to NYC last week for the Pie Party held at the GE Monogram Showroom last week. You can read about that experience here.
I decided to make some Candied Lemon Slices to put in the center of the tart. Luckily using my OXO Handheld Mandoline made that very easy! I can’t imagine trying to hand-cut a couple of dozen slices of lemon that thin and uniform! I actually candied/caramelized them in sugar and Limoncello and let them sit a day to fully harden – I thought they were yummy!
Samantha brought her favorite Blueberry Lemon Shortbread Tart. It’s a perfect spring/summer dessert and people go seriously crazy for it. The blueberries transform into something magical while cooking! It might not be the prettiest dessert you ever saw but I promise you it is one of the tastiest!
Using a microplane/citrus zester is one of the first things Samantha learned to do in the kitchen (right after egg-cracking and measuring). I always have my girl on hand to do it for me (smile).
5 tablespoons cold unsalted butter, cut into pieces
squeezed lemon juice
large fork or your fingertips until coarse crumbs form. Pour the mixture into
an ungreased nonstick 9-inch springform or cake pan and press down evenly to
form a crust. Bake the shortbread crust until it just begins to golden, at 350°F
for about 15 minutes
Limoncello in large bowl. Whisk to blend well. Pour filling into tart shell and
bake at 350°F for 30-35 minutes or until set (tart should be a bit jiggly still
in the center). Transfer tart to rack
and cool, remove tart from pan rim. Refrigerate until cold, at least 3 hours or
Feel free to use a sifter or strainer to sprinkle some powdered sugar over-top just before serving if you choose.