Limoncello Lemon Tart

Ingredients

• 1 1/4 cups crushed graham crackers ((about 9 graham crackers)
• 1/2 cup sweetened shredded coconut (shredded coconut)
• 1 1/2 tablespoons sugar
• 8 tablespoons melted butter
• 2 cups heavy cream (or whipping cream)
• 14 ounce can sweetened condensed milk
• finely grated zest from 2 medium size lemons
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup Limoncello

Instructions

1. 1

   Preheat oven to 350˚F. Spray an 11-inch tart pan with a removable bottom with cooking spray (or lightly oil).

2. 2

   --- For the crust: ---

3. 3

   Combine graham cracker crumbs, coconut, sugar and melted butter in a medium-size bowl. Stir well until butter is completely incorporated. Transfer mixture into the prepared tart pan. Pat mixture firmly up sides of the pan forming a fairly thick edge. Pat remaining crumbs firmly and evenly across the bottom of the pan.

4. 4

   Place tart pan on a sheet pan. Bake crust in preheated oven for 10 minutes or until light golden brown. Set crust aside to cool completely before filling.

5. 5

   --- For the filling: ---

6. 6

   Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lemon zest, lemon juice and Limoncello.

7. 7

   Spread the filling into the pan evenly, swirling the top a bit. Place in the freezer until firm, at least 3-4 hours (can be up to a week).

8. 8

   To serve, garnish tart with fresh fruit and edible flowers if desired. Slice and serve directly from the freezer. Serve slices with a dollop of whipped cream and more edible flowers or a thin half slice of lemon and a sprig of mint.