Lemon Tart with Limoncello

For the lemon tart with limoncello, first separate the eggs and beat the egg whites until stiff. Add the sugar and vanilla sugar and continue beating until the sugar is dissolved.

Preheat the oven to 170°C.

Sift the flour and cornstarch with the baking powder.

Add the yolks to the stiff beaten egg whites one by one, always mixing well in between.

Finally, carefully fold in the sifted flour by the spoonful.

Line the bottom of a springform pan (Ø 26 cm) with parchment and pour in the batter.

Bake the sponge cake for about half an hour at 170 °C.

For the filling, mix the curd cheese with the mascarpone until smooth, add 4 tablespoons of sugar, vanilla sugar and the lemon zest and lemon juice. Season to taste with Limoncello.

Whip the cream until stiff and fold into the cream.

Cut the cooled cake twice horizontally. Drizzle the bottoms with Limoncello, fill with cream and reassemble. Also spread cream on top and outside.

Refrigerate the lemon tart with limoncello for at least 3 hours so that it can set well.

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