Limoncello Pie With Candied Lemons

3.9 (61)

Food writer Eitan Bernath was inspired by a sojourn to a limoncello mill connected the Amalfi Coast successful Italy to make this dessert filled with the sunny flavors of lemon. Start with a salted shortbread cooky crust, which pairs beautifully with the smooth, tangy custard, the candied lemons and the hint of limoncello.

While the crust bakes, the custard filling comes unneurotic connected the stovetop. After the pastry cools, it gets topped with limoncello candied citrus slices and a dollop of caller whipped limoncello cream.

Make ahead: The candied lemons tin beryllium refrigerated for up to 3 days successful advance.

Storage: Refrigerate the pastry for up to 3 days.

From nutrient writer Eitan Bernath.

Ingredients

Nutritional Facts

Per serving (1 slice)

• Calories

  629

• Fat

  31 g

• Saturated Fat

  15 g

• Carbohydrates

  73 g

• Sodium

  413 mg

• Cholesterol

  165 mg

• Protein

  7 g

• Fiber

  1 g

• Sugar

  47 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Eitan Bernath.

Tested by Debi Suchman and Ann Maloney.