Lemon Tart

This a favourite dessert at Cioppino's and owner, Pino Posterero shares this recipe in his cookbook.

Yield:
12 servings
Category:
Desserts
Cuisine:
Italian

INGREDIENTS:

  • Lemon Custard
  • 550 g granulated sugar
  • 450 g unsalted butter
  • 375 ml oranic lemon juice
  • 500 g whole eggs (about 10)
  • 20 ml Limoncello liqueur
  • zest of 2 lemons

DIRECTIONS:

  1. Lemon Custard
    In a stainless steel bowl combine sugar, butter, lemon juice, eggs, limoncello, and lemon juice. Set over a saucepan of simmering water and cook, stirring constantly, until thickened, about 25 to 30 minutes.
  2. Fill a roasting pan width ice. Strain the mixture through a chinois into a clean bowl. Set the bowl on ice and allow the mixture to cool. Place a piece of plastic wrap on the surface of the custard and refrigerate until needed. 12 servings

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