Friday, July 12 2024

Grandma’s Limoncello cake is a shortbread cake with a special limoncello custard filling!

This closed tart filled with limoncello custard is a reinterpretation of the classic recipe loved by all, with lots of yummy pine nuts on top!

Save the recipe now because success is guaranteed!



SERVINGS:8  (8 inches cake pan)

For Shortcrust Pastry

  • 1.6 cups of all purpose flour
  • 1/3 cup of powdered sugar
  • 7 tbsp of butter
  • 2 egg yolks
  • vanilla extract to taste
  • lemon zest to taste
  • a pinch of salt

For the Limoncello Custard

  • 1 cup of milk
  • ⅓ cup of Limoncello liqueur
  • 2 egg yolks
  • 1/3 cup of sugar
  • ⅓ cup of cornstarch
  • vanilla extract to taste
  • lemon zest to taste


To complete:

  • ⅓ cup of pine nuts
  • powdered sugar to taste
  • egg white to taste




Prepare the shortcrust pastry needed for Grandma’s limoncello cake.

Take the butter out of the refrigerator a half hour before starting so that it is cold but pliable.

Work the butter with the flour and powdered sugar.

When you have a sort of wet sand add the salt and finally combine the egg yolks and flavorings.

Knead, finally forming a flattened dough, then let it rest in the refrigerator for about an hour.

Prepare the cream

Pour the milk into a saucepan, then add the limoncello, whole lemon zest, finally bring to a boil.

Meanwhile, in a bowl whip the egg yolks with the sugar, either by hand or with electric whips, until light and fluffy.
Also add the starch and vanilla and finally mix everything well.

As soon as the milk begins to boil, remove from the heat, remove the lemon zest then pour two ladles of hot milk into the egg mixture.

Stir quickly to combine and finally pour in all the rest of the liquids.

Stir well, then return everything to the saucepan. Let it thicken over the heat, always stirring; the limoncello cream will be ready in seconds.

Cover “on contact” with foil and keep aside.

Take the shortcrust pastry back from the refrigerator, then roll out two disks, one a little larger than the other, to a thickness of about half an inch.

With the larger disk, cover the mold by going up to the edges as well, allowing an inch of dough to come out.

Prick the bottom with a fork or toothpick and pour in the cream.

Brush the edge with a little egg white and finally cover with the other disk of pastry.

Remove the excess pastry with your hands, pressing and “cutting” the excess along the edge.

Finally, pierce the surface of the Limoncello grandmother cake as well, then brush with a little egg white and finally sprinkle with pine nuts, pressing them lightly to make them stick.

Finally, bake in the medium rack of a hot oven at 330 F in static mode, then bake for about 40 minutes.

Take the Limoncello grandma cake out of the oven when it is golden brown, then immediately sprinkle with powdered sugar, finally let it cool completely before serving the cake.

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