Limoncello tart with raspberry sauce

Angela Nilsen makes a lower fat version of a classic lemon tart, with no cream, less eggs and Italian limoncello for a different lemony hit
By Angela Nilsen
Limoncello tart with raspberry sauce
  • Rating:
  • Serves: 8
  • Cook Time: 55 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the pastry

  • 175 g plain flour
  • 90 g polyunsaturated margarine
  • 1 tbsp icing sugar

For the filling

  • 2 eggs
  • 2 egg whites
  • 100 g golden caster sugar
  • 1 1/2 lemons, finely grated zest and juice
  • about 75 ml limoncello liqueur
  • 200 ml tub half-fat creme fraiche
  • icing sugar, for dusting

For the sauce

  • 200 g raspberries, plus extra to serve
  • 1 tbsp icing sugar
  • 1 tbsp limoncello liqueur

Tips and Suggestions

A microplane grater is good to use for the lemon zest, as it grates it extra fine and extracts more flavour.


1. For the pastry: tip the flour, margarine and icing sugar into a mixing bowl and rub together through your fingertips until like breadcrumbs. Stir in 11/2 tablespoons of cold water with a round-bladed knife, adding a drop more water only if needed to form a dough when the mix is gently pressed together.

2. Roll out the dough on a lightly floured surface and use to line a 23cm round x 2.5cm deep, fluted tart tin. Trim the pastry edges by rolling over the top of the tin with a rolling pin, then press the pastry into the flutes so it sits slightly proud of the rim. Lightly prick the base with a fork then put in the fridge for 10 minutes while you prepare the filling. Preheat the oven to 190C/fan 170C/gas 5.

3. For the filling: beat together the eggs and eggs whites to combine. Put the sugar in the bowl with the eggs and whisk together until mixed. Stir in the lemon zest. Pour the lemon juice into a jug - you should have about 50ml - then make up to 125ml with limoncello. Stir this into the egg mixture. Set aside for the lemony flavours to develop.

4. Place the lined tart tin on a baking sheet, line the pastry with a sheet of foil and fill with baking beans. Bake for 15 minutes to set the pastry, then remove the foil and beans and cook for a further 10-12 minutes until the pastry case is cooked.

5. Strain the lemony egg mixture into a jug. Spoon the creme fraiche into a bowl then gradually stir in the lemony mixture. Return this to the jug and pour into the pastry case. Put in the oven. Lower the temperature to 150C/fan 130C/gas 2 and bake for 25 minutes or until just set but when the tin is shaken - the filling still has a slight wobble in the centre. Remove and cool.

6. For the raspberry sauce: meanwhile, make the sauce. Crush the raspberries with the sugar in a bowl, using a fork. Press through a sieve then stir in the limoncello. Dust the tart with sifted icing sugar and serve with the sauce and a few extra raspberries.

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