Sicilian Lemon Tart (Torta al Limone)



1 sweet tart crust for 9 inch pie


1 8-ounce container of Mascarpone (I use Crave Brothers)

1 teaspoon Rain’s Choice pure Vanilla Extract

21/2 tablespoons Limoncello

Zest of 1 lemon

1 cup fresh lemon curd or 1 8-ounce jar of prepared lemon curd

Whipped Cream Topping

1/2 pint whipping cream

1 tablespoon powdered sugar

1/2 teaspoon Rain’s Choice pure Vanilla Extract


raspberries and/or raspberry sauce


Make tart crust. Bake it until it is light-golden brown. Allow to cool.

Heat oven to 300 degrees F.

In a large bowl, blend Mascarpone with pure vanilla extract and Limoncello, using a mixer. Whip until completely smooth. Fold in lemon curd and blend the ingredients with the mixer just until well incorporated.

Place tart in oven and bake for 15 minutes. Check and turn completely. Bake another 10 – 15 minutes or until tart is puffy but the center still jiggles.

Place tart on a cooling rack and allow to cool completely, then chill for at least 2 hours before serving.

Whip cream with sugar and vanilla extract. Pile onto the tart and spread decoratively. Adorn the tart with raspberries or strawberries.


This tart is so rich, you don’t want large slices. If you wish, spread each plate with a tablespoon of raspberry sauce then plate the tart slice on top.