Wait till you taste this silky, lemony creation at Paesanos 1604. Chef Clark McDaniel created this sinfully delicious with the Italian lemon liqueur…Limoncello. Paesanos 1604 serves it with a raspberry whipped cream and a raspberry sorbet. Enjoy!
To Make Filling:
1. Heat sugar, lemon juice and butter in double boiler
2. When warm add egg yolks slowly
3. Whisk together till mixture begins to thicken
4. Remove from heat add limoncello
5. Place in pre-baked 9-inch pie shell
6. Place in oven at 230 degrees for approx. 22 minutes
7. Cool top with raspberry whipped cream and serve with raspberry sorbet; Fills one 9-inch pie shell
For Whipped Cream:
Whip cream and sugar, adding raspberry when cream is peaking.
Ingredients
Tart Filling
- 3/4 cup Sugar
- 6 Egg Yolks
- 1/2 cup Lemon Juice
- 3 oz. Butter
- 2 Tbsp Limoncello
Raspberry Whipped Cream
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar
- 1/4 cup puree of strained raspberry