KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Serves 8-9
~If you push your dough into a tart pan as I did, please note you will have about 1 cup of extra filling leftover. The tart pan is not as deep as a pie shell. I baked that filling in little ramekins after my pie came out of the oven for a "crustless dessert".
For the crust:
1-1/4 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoon table salt
1/2 stick (4T) unsalted butter, cold, cubed
3 Tablespoons butter flavored vegetable shortening, cubed
4-6 Tablespoons ice water
For the filling:
4 eggs
4 egg yolks
1 cup sugar
3/4 cup fresh lemon juice, strained
1/2 cup heavy cream
2 Tablespoons limoncello (you could substitute lemon extract 1 teaspoon)
1/8 teaspoon table salt
Whipped cream...optional
|
1st Keep
 Kaltano
|
Comments