Limoncello Tart

Limoncello is an Italian liqueur with a tantalizing sweetness that is offset perfectly by the tartness of lemon. Traditionally served straight from the freezer, a few tots of limoncello can turn a summer evening into a beautiful haze! Use oranges and orange liqueur instead of lemons and limoncello, if preferred.

Serves 6–8


  • BASE
    • 1 x 200 g packet nuttikrust® biscuits
    • 85 g butter, melted
    • 2.5 ml (1⁄2  tsp) ground cinnamon
  • Filling
    • 4 lemons
    • 200 g icing sugar, sifted
    • 45 ml (3 Tbsp) limoncello (direct from the freezer), or use more if you want it more boozy (or use a concentrated lemon syrup)
    • 250 ml (1 cup) fresh cream
    • extra lemon zest for garnish


  1. Spray a 20–23 cm springform pan with non-stick cooking spray.
  2. Crush the biscuits in a food processor. Combine them with the melted butter and cinnamon and
  3. use to line the base of the pan, making sure the biscuit crumbs come a little way up the sides of the pan as well. Chill to set.
  4. For the filling, zest the lemons and squeeze out the juice. Place both in a large mixing bowl and add the icing sugar and limoncello. Leave to stand for 15 minutes for the flavours to infuse.
  5. Whip the cream in a bowl until billowy. Fold the cream into the lemon juice and icing sugar mixture.
  6. Spoon the filling onto the biscuit base, cover the pan with plastic wrap without touching the top of the dessert, and freeze for at least 4–5 hours or overnight.
  7. Remove from the freezer 15 minutes before serving, then remove from the pan and place on a serving dish. Top with extra lemon zest.