Lemon Tart

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

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

YIELD: 12 servings

COURSE: Desserts

CUISINE: Italian


  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