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Lemon lemon pie

Lemon lemon pie

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Put butter, sugar, salt in the mixer, mix very well for a few minutes, add the egg, lemon peel, then mix again for a few minutes and add the flour. Mix with the mixer on higher power for two or three minutes, then take the dough out of the mixer and continue to shape by hand. Put the dough in foil and let it cool for half an hour.

After 30 minutes, take out the dough, spread it in the lined tray, I did it by hand, or shape it on the floured work table, shape it nicely on the walls of the tart shape, and let it cool for another 10 minutes. Then cover it with a parchment sheet on which we put 500 gr of beans so that it does not swell during baking and put it for 25 minutes at 180 degrees in the oven.

When the time has elapsed, remove it, remove the foil with the beans and put it in the oven for another 10 minutes.

We take it out, leave it aside and take care of the cream.

Mix eggs and sugar in the mixer, the essence and mix until the composition becomes frothy like a cream. Add lemon juice, peel, limoncello and whipped cream.

We put it in the shape of a cream tart and bake it for another 40-50 minutes or, depending on our oven, until it browns.

Then take it out and serve it cold, decorate it as desired ...

Recipe Summary

  • 1 (1.75 liter) bottle 190 proof grain alcohol (such as Everclear®)
  • 20 lemons, zested, or more to taste
  • 1-gallon jug
  • 7 cups water
  • 7 cups white sugar
  • coffee filters
  • 6 clean wine bottles with corks

Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.

Combine water and sugar in a saucepan over medium heat stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.

While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.

Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage refer to an alcohol content calculator.

Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.

Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

What can you do with the leftover lemons?

Since making limoncello only uses the zest, you will be left with lots of lemons without skins that need used relatively soon. You can use some lemon juice to make fresh lemonade, or variations such as blueberry lemonade and limonana (with mint).

It's also great for lemon curd, or simply freeze the juice in an ice cube tray ready to use when you need it.

Homemade limoncello is easy to make and is a delicious, versatile liqueur. It's a bright sip of summer any time of the year, and perfect in cocktails too. So gather some ingredients, and with just a little patience, you’ll have a bottle of summer sipping that makes a great gift idea too (particularly for some of those hard-to-gift for people!).

Where did limoncello come from?

Roman fresco painters depicted large citrus fruits on the walls of luxurious villas at Pompeii and Herculaneum, and surely lemons must have been cultivated for many centuries before the first documentary evidence of lemons along the Amalfi Coast, dating to the Renaissance.

According to some historians, lemon liqueur was first made behind the walls of convents and monasteries, where excellent-quality beer and wine was already a mainstay, and where strong alcoholic elixirs were commonly concocted in monastic infirmaries for medicinal purposes. In fact, limoncello may have derived from a group of liqueurs called Rosol, sweet alcoholic drinks comprised of fruits, spices, herbs, and medicinal plants.

Beyond the convent walls, making lemon liqueur became a family affair. Residents of the Amalfi Coast have probably been sharing bottles of lemon liqueur among family and friends for centuries. Recipes began appearing in regional cookbooks around 1900.

In 1988, a businessman from Capri named Massimo Canale registered the first trademark with the word “limoncello,” using a recipe handed down from his great-great-grandmother and commercializing the drink outside the region. It was an idea — and a product — that would prove wildly successful, as limoncello has transcended not only the region but all of Italy to be considered an international and world-class tradition.

Limoncello Lemonade

Love lemon? Sip on an ice-cold glass of Limoncello Lemonade. Pair fresh, homemade lemonade with zesty Italian limoncello for an ultra sweet-tart sipper you can serve anywhere from summer cookouts to baby showers.

This post contains affiliate links. If you click on one and buy something, Feast + West receives a small commission at no additional cost to you. All opinions are our own.

The gifts people bring back from trips are some of my favorite things.

Let me be clear, though. I am not huge on souvenirs, so no keychains or cheesy tchotchkes for me. I do love a good postcard, though!

But especially no souvenirs with names on them. Which is actually pretty easy because, like, NO souvenirs actually say ‘Susannah’ on them. Especially not spelled correctly!

But now that I’ve gotten older, I really appreciate a good edible - or drinkable - gift.

It’s really nice to share a piece of that place and get a taste for what the person experienced on their travels.

Recently a friend brought me the most flavorful chocolate from Guatemala. I’ve never been to Guatemala, but I love how rich and creamy their chocolate is, and you can taste the love and care Guatemalans put into their products.

For a while now, my dad has been asking me what I am going to do with the limoncello he brought me from his trip to Italy with my sister last year. It’s been sitting in my pantry waiting to be incorporated into a cocktail or three.

I have been waiting for the right idea to pop into my head, but I finally decided to bite the bullet and incorporate it into a cocktail this summer. I love to sip on lemonade in the summer, but boozy is better sometimes.

Enter this Limoncello Lemonade.

If it seems weird that I used a lemon spirit in a lemon drink, hang on a minute.

I should mention that vodka lemonades were my & # 8220drink & # 8221 in college. But whenever I make them now, all I can taste is the sharp alcoholic flavor of the vodka.

With this Limoncello Lemonade, the lemon flavor seems to disappear. (I did not have this issue with this spiked lavender lemonade.)

Pairing lemonade with limoncello is a flavorful way to enjoy both. You can get all the sweet summer taste of lemonade, plus a little booze that & # 8217s masked by the lemonade.

Limoncello is great on its own over ice too, but my dad carried that heavy bottle all the way from Rome and I’ll be really sad as soon as the bottle is gone! So this cocktail is a nice way to stretch it out.

This cocktail is ultra tart and zesty, and each highlights the lemon flavor in the other, making it the perfect refresher for a hot summer day. You could serve these at a wedding, a baby shower, a cookout - or just because.

Plus, it just tastes like Italy - each time I drink this limoncello it makes me wish I were traipsing the streets of Rome and Positano with my dad and sister. But for now, I’ll have to settle for this drink.

Oh, and these adorable glasses? Also hand-carried on an airplane. My friend Erin brought them to me from Dallas when she visited this year. The perfect glasses for the perfect drink!

The perfect baby shower menu

This post is part of a virtual baby shower for my friend Stephanie of the blog Sustaining the Powers!

She & # 8217s due with a little guy or gal any day now, and a few blogger friends and I are celebrating her growing family today.

I picked this Limoncello Lemonade because it & # 8217s a) perfect for parties, b) gender neutral and c) easily convertible into a mocktail for mamas-to-be! (Hint: Just skip the limoncello - there is nothing like homemade lemonade!)

Pin this recipe for later!

Creamy Lemon Tart with Limoncello Berries

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 90 minutes
  • Cook Time: 40 minutes
  • Total Time: 130 minutes
  • Yield: 8 & # 8211 10 slices 1 x
  • Category: Desserts + Sweets
  • Method: Baking
  • Cuisine: American


This creamy tart with shortbread crust is topped with Limoncello soaked berries for a sweet & tangy spring dessert.


For the crust:

  • 1 & frac14 cups all-purpose flour
  • & frac12 cup powdered sugar
  • 2 teaspoon lemon zest
  • & frac14 teaspoon sea salt
  • 4 oz cold European unsalted butter, cut into cubes
  • 1 egg yolk

For the filling:

  • & frac34 cup fresh lemon juice (about 3 lemons)
  • 14 oz sweetened condensed milk
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 3 tablespoons European butter
  • 6 egg yolks

For the topping:


For the crust:

  1. Preheat over to 400 ° F and spray and 11-inch quiche or tart dish with cooking spray.
  2. Place butter in the freezer for a few minutes while you start the crust.
  3. Place the flour and sugar in the bowl of a food processor fitted with a standard blade. Pulse 6-7 times. Add lemon zest and salt. Pulse 7-8 times until combined.
  4. Add the cubed butter to the flour mixture, a third at a time. Pulsing after each addition until coarse crumbs form. Add the egg yolk and process until incorporated and the mixture becomes crumbly. The mixture will be quite dry.
  5. Pour mixer into the prepared pan and press up the side and into the bottom of the dish in an even layer.
  6. Bake for 15 minutes. Remove from oven and cool on a wire rack.

For the filling:

  1. Reduce the oven temperature to 350 degrees.
  2. Beat the egg yolks in a medium bowl set aside.
  3. In a medium saucepan whisk the milk, lemon juice, cornstarch and lemon zest. Heat over medium heat and cook for 3 -5 minutes, whisking constantly until mixture begins to thicken.
  4. Remove from heat and slowly whisk in the egg yolks and then the butter. Return to heat and cook for an additional 3 minutes.
  5. Pour mixture into cooled crust and bake for 20 to 25 minutes until mixture is just set in the center.
  6. Remove tart from oven and cool at room temperature. Once the tart is cooled, place in refrigerator to fully set (at least 45 minutes).

For the berries:

  1. Place the berries, sugar and Limoncello in a medium mixing bowl and toss to combine. Place in refrigerator for at least 30 minutes.

To serve:

  1. Remove the tart from the refrigerator a few minutes before serving. Top with berry mixture. Slice and carefully remove slices from tart pan with a pie server.


Leftover tart can be stored in the refrigerator, covered, for a few days.

Limoncello Martini Recipe

For this martini I rimmed the glass with graham crackers for aesthetics, but mostly enjoy this martini without any additional treats on the rim of the glass.

Also, note that there is a creamy base, plenty of boozy flavor and a dollop of sugar free whipped cream for convenience.

If you need to make a trip to the store just for the ready made Cool Whip, feel free to whip up your own.

Note that you only need a tablespoon per cocktail to add the creaminess that is so delicious.

Here & # 8217s how to make just a tablespoon or two of homemade whipped cream:

  1. Add 2 ounces of heavy whipping cream to a glass like a small juice jar.
  2. With a hand milk frother whip until whipping cream is light and fluffy. It will double in size.
  3. Note: The limoncello is plenty sweet, so I don't always add additional sugar to the homemade whipped cream. I do like to include a 1 / 8th teaspoon of vanilla extract to whipped cream.

Ingredients For Limoncello Martini With Vodka

For the classic martini you only need two ingredients gin and dry vermouth.

However, vodka is often used in place of gin. For this creamy martini version you will need the following ingredients:

  • Limoncello
  • Vodka
  • Heavy cream
  • Whipped cream
  • Lemon slices and graham cracker crumbs (optional)
  • Ice

Helpful Bar Tools

Meyer lemons, the perfect citrus to make limoncello

It's easy to make limoncello at home. All you need is Meyer lemons, vodka and patience.

Steve Rice / Minneapolis Star Tribune / TNS

Limoncello is a two-step process. The first step is making the infusion.

Lemon zest is added to a measuring cup and the vodka is added to the zest. (Steve Rice / Minneapolis Star Tribune / MCT)

The lemon zest and vodka are poured into a bottle and stored in a dark placeays. The bottle is rotated up and down to get the zest mixed back into the vodka. (Steve Rice / Minneapolis Star Tribune / MCT)

Limoncello can be used in many ways, including a spritz. (Larry Roberts / Pittsburgh Post-Gazette / TNS)

Use limoncello in baked goods or in a cocktail, but it is most often served cold right from the freezer. (Photo by Cathy Thomas)

Springtime practically screams fresh citrus fruit. But every new beginning comes from another beginning & # 8217s end. So, while oranges, limes and lemons arrive on the scene, in season and in abundance, one citrus fruit we bid goodbye to might be the best one of all for cocktails. And that is the Meyer lemon.

The Meyer lemon is a winter citrus (like the blood orange), and its season ends just around springtime. Sometimes referred to as a cross between a lemon and an orange & # 8212 the Meyer lemon is actually a cross between a lemon and a mandarin & # 8212 its flavor profile is distinctly lemony-orange. Which in the cocktail world is the Grand Prize of flavors.

Many classic drinks call for a mixture of lemon and orange or lime and orange, with the syrupy triple sec usually adding the orange quotient. Lemon drops are made with citrus vodka and triple sec margaritas are tequila, lime and triple sec sidecars are brandy, lime, lemon and triple sec cosmopolitans are vodka, triple sec, lime, and cranberry & # 8212 the list literally goes on and on.

The Meyer lemon bridges that gap all by itself. Sweet enough not to need sugar (or not much) and tart enough to add that essential bite. Since almost all cocktails are a delicate balance of either sweet and bitter or sweet and sour, the Meyer lemon helps reduce the sugar content, the guesswork, as well as the shopping list. Meyer lemons will help your margarita blossom, they go along for the ride nicely in a sidecar and they will take the steepest dive out of your kamikaze.

This is not new information. Cocktails as we know them most likely evolved from communal punches, which themselves evolved from simple infusions & # 8212 combinations of alcohol and fruit juices aged over time. And one of the most classic of all infusions is the Italian lemon infusion called limoncello. And you know what lemon works best in limoncello? You guessed it, the Meyer lemon.

This limoncello cocktail is also known as cranberry limoncello spritzer. Why? Because you use limoncello and soda for this cranberry drink. Or if you are really feeling fun, make this limoncello prosecco cocktail!

The limoncello and soda give this cranberry cocktail nice and bubbly. That why this limoncello cocktail is also known as a cranberry limoncello spritzer!

What is Mousse?

The mousse is a preparation born in France around the middle of the eighteenth century. The basic characteristic of the mousse is lightness- thanks to the technique with which it is obtained. In fact, the mousse incorporates a good amount of air, which makes it particularly soft.

Whipped cream and eggs are normally the basic ingredients, to which they are added according to the taste of fruit or chocolate puree.

Without going into detail with the recipe, the basis for a good mousse is where Italian meringue is generally used or, alternatively, the pâte à bombe.

The first is obtained with egg whites, sugar and water and is suitable for fruit mousses, while the second one is prepared using yolks and is perfect for a mousse with chocolate or dried fruit.

This mixture combined with whipped cream and a little of food jelly- the result? A sweet frothy mousse which in French means & # 8220foam. & # 8221

And it is certainly not a coincidence to be enjoyed as a delicious end of a meal or to use in turn as an ingredient for more elaborate preparations.

To obtain an even softer Mousse, add some Semi-whipped cream. On the other hand, to obtain a more structured mousse, use gelatin. The mousse is stored at a temperature between 1 ° C and 4 ° C, while the ideal temperature to serve it is between 4 ° C and 8 ° C.

Video: 米津玄師 MVLemon