WP. This is one of those recipes I'll probably never try, but it sounds so good it's worth saving. A main ingredient is limoncello. Limoncello is a simple liqueur made from lemons, vodka and sugar syrup; it's described as like vodka lemonade or a melted lollipop. It has a huge fan base. I have several recipes for it compiled on this page but I haven't tried it yet. I'm also intrigued by the candied lemons. I love lemons so if and when I get around to making the Limoncello I may also give this a whirl.
Ingredients
For the Crust
2 tablespoons granulated sugar
Finely grated zest of 1 lemon
11 ounces (317 grams) shortbread cookies, such as Walker’s brand (about 16 cookies)
1/2 teaspoon fine salt
4 tablespoons (62 grams) unsalted butter, melted
For the Custard
4 large egg yolks
3/4 cup (150 grams) granulated sugar
1/3 cup (40 grams) cornstarch
1/4 cup (60 milliliters) limoncello
Finely grated zest and juice of 1 lemon (3 to 4 tablespoons juice), divided
1/8 teaspoon fine salt
2 cups (480 milliliters) whole milk
For the Candied Lemons
1 lemon
1/4 cup (50 grams) granulated sugar
1/4 cup (60 milliliters) limoncello
For the Whipped Cream
1 cup (230 milliliters) heavy cream3 tablespoons limoncello
Instructions
Make the Crust:
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. In a small bowl, combine sugar and zest. Use your fingers to rub the sugar into the zest to release the oils. Set aside.
3. In a food processor, process the cookies until finely ground, about 1 minute. Add the sugar-zest mixture and salt, and pulse to combine, 4 to 5 times. Drizzle the melted butter over and pulse until the mixture begins to clump and presses together like wet sand in your hand.
4. Scrape the crust mixture into a 9-inch pie dish. Use greased hands or a flat-bottomed cup to press crust into an even layer across bottom and up sides, about 1/3-inch-thick.
5. Place the crust on a large, rimmed baking sheet, transfer to the oven and bake for 12 to 14 minutes, or until lightly browned. Transfer to a wire rack and let cool.
Make the Custard:
6. While the crust bakes, in a medium bowl, whisk together the egg yolks, sugar, cornstarch, limoncello, lemon juice and salt until well combined. Set the bowl over a damp kitchen towel to prevent it from sliding around.
7. Place a fine-mesh strainer over a large, heatproof bowl nearby.
8. In a medium saucepan over medium-high heat, heat the milk just until small bubbles form around the edge of the pot. Remove from the heat and with a ladle in one hand and a whisk in another, slowly drizzle the hot milk into the egg yolk mixture, whisking constantly, to temper the yolks without cooking them. Once about three-quarters of the milk has been added, pour the mixture back into the saucepan. Set over medium-high heat and cook, whisking constantly, until large bubbles form in the center of the mixture and the custard has thickened to the consistency of pudding, about 15 minutes.
9. Remove the saucepan from the heat and, using a flexible spatula, scrape the custard into the sieve set over the bowl, then use the spatula to push the custard through the sieve to remove any lumps. Remove the sieve and whisk in the lemon zest.
10. Pour the custard into the cooled crust and cover with plastic wrap or wax paper, pressing it against the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or until completely chilled.
Make the Candied Lemons:
11. While the custard chills, slice the lemons 1/8-inch-thick and remove the seeds. Line a large, rimmed baking sheet with wax paper.
12. In a medium stainless steel skillet over medium heat, combine the sugar and 1/4 cup of the limoncello and bring to a simmer, stirring to dissolve sugar. Continue to cook the syrup until it reaches 200 degrees on a candy or instant-read thermometer, then add the lemon slices in an even layer. Cook at a simmer, adjusting the heat as needed, until the slices turn a light golden color, 4 to 5 minutes, then, using a fork or small tongs, transfer the slices to the prepared pan to cool and set.
Make the Whipped Cream and Serve:
13. When ready to serve, make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer and a large bowl, combine the cream and confectioners’ sugar and beat on medium to medium-high speed until the cream forms medium peaks, about 5 minutes. Add the 3 tablespoons of limoncello and gently stir it into the cream until fully incorporated.
14. Discard the wax paper or plastic wrap. Arrange the candied lemon slices and whipped cream on top of the pie, slice and serve.