Recipes

[LoLa]

Limoncello Tart w. Amaretti Cookie Crust
(recipe source: Proud Italian Cooks)

Crust:
In a food processor, pulse until fine.

1 -7oz bag of Amaretti cookies (Italian Amaretto cookies)
4 tablespoons of butter, melted

Pulse the cookies until fine and then drizzle the melted butter into the feed tube until combined.
Form into a 9" tart pan.

Bake at 350' for approximately 5 to 7 minutes. Remove from oven and let cool completely.

Filling:

2 egg yolks
1 can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup Limoncello liqueur (Italian Lemon liqueur)

In a bowl combine all of the above ingredients and blend with a hand-mixer until creamy. Pour mixture into the cooled crust and bake for an additional 15 to 20 minutes. It should be firm but not overcooked.

After the pie cools down you need to chill it in the fridge! This is very important because the colder it is, the better it is, give it at least a few hours. Well worth it!

To serve:
Optional: Make a sauce of cooking some fresh blackberries and raspberries in a small sauce pan with a little sugar and lemon zest. Cook until the berries begin to break down.

Garnish with a dollop of fresh whipped cream and some sliced almonds. Enjoy!