May 14, 2025 Reading time: 6 Minutes Do-It-Yourself
Lemon tarts with limoncello
Today we have another delicious recipe idea for you;fresh, fruity and perfect for sunny days.
Small lemon tarts with limoncello bring a touch of Italy straight to you!
In this post:
Limoncello - that's summer in a bottle!
The bright yellow lemon liqueur comes from southern Italy and is enjoyed there preferably iced.
It tastes wonderfully fresh, slightly sweet and immediately brings a Mediterranean vacation feeling into your kitchen.
So it's no wonder that it also works so well in desserts - for example in these little lemon tarts:
The bright yellow lemon liqueur comes from southern Italy and is enjoyed there preferably iced.
It tastes wonderfully fresh, slightly sweet and immediately brings a Mediterranean vacation feeling into your kitchen.
So it's no wonder that it also works so well in desserts - for example in these little lemon tarts:
Lemon tartes with Limoncello
Ingredients for the tart crust:
- 250 g flour
- 100 g sugar
- 80 g butter
- 1 egg yolk
Ingredients for the lemon filling:
- Zest of 1.5 organic lemons
- 200 g sugar
- 4 eggs
- 170 ml lemon juice
- 125 ml Limoncello
- 125 ml cream
- 100 g Lauensteiner Limoncello filled chocolate bars
Ingredients for the decoration:
- Blueberries
- White chocolate sprinkles
Preparation of the tart crusts:
1. For the dough, knead the butter together with the sugar, salt and flour. Add the egg and knead it in as well. If needed, add a small splash of cold water to help bring the dough together. Wrap the dough in plastic wrap and refrigate for 2 hours.2. Roll out the dough to about 5 mm thickness, cut it into four squares and place each square into a tartlet tin. Press the dough firmly into the edges and cut off any excess. Prick the base several times with a fork and place the tart crusts in the freezer for 30 minutes - this helps them hold their shape. Preheat the oven to 170°C (top and bottom heat). Bake the tart crusts in the preheated oven for 20 minutes, until they are just lightly golden. Remove from the oven and let cool completely.
Preparation of the lemon filling:
3. Chop the Limoncello chocolate and melt it over a water bath. Set aside and let it cool slightly.
For the filling, beat the sugar and eggs together until creamy. Pour in the lemon juice and Limoncello. Then stir in the cream and the melted chocolate. Strain the filling through a sieve into a small saucepan. Heat gently over low heat, stirring constantly, until the filling thickens. Pour the lemon filling into the tart crusts and bake in the oven for about 25 minutes, until the filling is set. Remove from the oven and let cool.
4. Once cooled, decorate the tartlets with white chocolate sprinkles, blueberries, mint, and small Lauensteiner chocolate nips.
Limoncello-filled chocolate – a true highlight!
Delicately melting white chocolate surrounds a fine truffle cream, enhanced with Limoncello liqueur. This gives the chocolate a fresh, fruity note and a unique flavor that reminds you of the sunshine in Italy.
Craving to bake these delicious tarts yourself?
Here you can find our Limoncello chocolate.
A little tip: It tastes heavenly on its own, too!
Delicately melting white chocolate surrounds a fine truffle cream, enhanced with Limoncello liqueur. This gives the chocolate a fresh, fruity note and a unique flavor that reminds you of the sunshine in Italy.
Craving to bake these delicious tarts yourself?
Here you can find our Limoncello chocolate.
A little tip: It tastes heavenly on its own, too!