Limoncello Lemon Tart

A modern update to an old-fashioned icebox torte, this Limoncello Lemon Tart is melt-in-your-mouth delicious - with a few fabulous gourmet touches!

📝 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. 1Preheat 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. 3Combine 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. 4Place 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. 6Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lemon zest, lemon juice and Limoncello.
7. 7Spread 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. 8To 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.