Get ready to be transported to the sun-kissed hills of Italy with these 20 zesty limoncello dessert recipes! As the warm weather approaches, there’s no better way to beat the heat than with a refreshing and tangy treat that combines the best of citrus flavors. Limoncello, that iconic Italian liqueur made from lemon zest, has long been a staple in many Mediterranean desserts. But we’ve taken it to the next level by pairing it with a range of sweet and savory elements to create truly show-stopping creations.
From creamy panna cotta to light-as-air mousse, these limoncello desserts are sure to impress your friends and family. And with flavors ranging from classic lemon and almond to more unexpected pairings like basil-infused custard and rhubarb compote, there’s something for everyone on this list. So go ahead, indulge in a little slice of la dolce vita – we promise you won’t be disappointed!
Limoncello Tiramisu with Lemon Mascarpone Cream
Elevate your tiramisu game with the bright and citrusy flavors of limoncello and lemon mascarpone cream. This creamy dessert is perfect for warm weather or any occasion where a burst of sunshine is needed.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 2 tablespoons limoncello
– 8 ounces mascarpone cheese
– 1/4 cup confectioners’ sugar
– 2 tablespoons lemon juice
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. Dip ladyfingers in coffee for about 3-5 seconds on each side. They should be soft and pliable.
2. In a large bowl, combine mascarpone cheese, confectioners’ sugar, lemon juice, and butter. Beat until smooth.
3. Fold in vanilla extract.
4. Assemble the tiramisu by creating layers of ladyfingers and mascarpone cream. Repeat 3-4 times, ending with a layer of mascarpone on top.
5. Cover and refrigerate for at least 3 hours or overnight.
Cooking Time: None (assembling only)
Lemon Limoncello Panna Cotta with Blueberry Compote
Elevate your dessert game with this refreshing and fruity panna cotta, infused with the brightness of lemon and limoncello. The creamy texture is perfectly balanced by the sweet-tart blueberry compote.
Ingredients:
For the Panna Cotta:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 2 tbsp lemon juice
– 2 tbsp limoncello
– 1/2 cup unflavored gelatin
For the Blueberry Compote:
– 1 cup fresh or frozen blueberries
– 1 tbsp granulated sugar
– 1 tbsp water
– 1 tsp vanilla extract
Instructions:
1. In a small bowl, sprinkle gelatin over 1/4 cup cold water and let it bloom.
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat until sugar dissolves.
3. Remove from heat and add lemon juice, limoncello, and bloomed gelatin. Stir until dissolved.
4. Pour into individual serving cups or ramekins.
5. Refrigerate for at least 4 hours or overnight.
6. For the compote, combine blueberries, sugar, water, and vanilla extract in a saucepan. Bring to a simmer over medium heat and cook until blueberries pop, about 10 minutes.
7. Serve panna cotta chilled with warm blueberry compote spooned over.
Cooking Time: 10-15 minutes (compote), 4 hours or overnight (panna cotta)
Limoncello Ricotta Cheesecake with Almond Crust
Brighten up your dessert table with this creamy and tangy Limoncello Ricotta Cheesecake, nestled in a crunchy almond crust. This Italian-inspired treat is perfect for springtime gatherings or special occasions.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup granulated sugar
– 6 tablespoons confectioners’ sugar
For the cheesecake:
– 16 ounces ricotta cheese
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 tablespoons limoncello liqueur
– 1 cup sour cream
Instructions:
1. Preheat oven to 350°F (180°C). Prepare the crust by grinding almonds and sugars in a food processor until finely chopped.
2. Press crust mixture into a 9-inch springform pan. Bake for 12 minutes, or until lightly browned.
3. In a large bowl, combine ricotta cheese, cream cheese, sugar, eggs, vanilla extract, and limoncello liqueur. Mix until smooth.
4. Pour cheesecake batter over the crust. Drizzle with sour cream.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let cool completely before serving.
Cooking Time: 57-62 minutes
Limoncello-Infused Lemon Sorbet
Brighten up your desserts with this refreshing and tangy sorbet infused with the subtle flavors of limoncello. Perfect for warm weather, this recipe is a great way to enjoy the taste of summer in every bite.
Ingredients:
– 2 cups granulated sugar
– 1 cup freshly squeezed lemon juice (about 4-5 lemons)
– 1/2 cup water
– 1/4 cup limoncello liqueur (or substitute with lemon extract)
– 1 tablespoon grated lemon zest
Instructions:
1. In a medium saucepan, combine sugar and water over medium heat.
2. Stir until the sugar dissolves, then bring to a boil.
3. Remove from heat and stir in lemon juice and limoncello liqueur (or lemon extract).
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once set, scoop the sorbet into bowls and garnish with a sprinkle of grated lemon zest.
Cooking Time: None (no cooking required)
Lemon Limoncello Mousse with Whipped Cream Topping
Brighten up your dessert table with this refreshing and creamy mousse, infused with the zesty flavors of lemon and limoncello.
Ingredients:
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons limoncello liqueur
– 1 cup heavy whipping cream
Instructions:
1. In a medium bowl, whisk together mascarpone, sugar, and egg whites until smooth.
2. Add lemon juice and limoncello; whisk until well combined.
3. Refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, whip heavy whipping cream until stiff peaks form.
5. Top the mousse with whipped cream and serve chilled.
Cooking Time: 10 minutes (plus refrigeration time)
Limoncello Cake with Lemon Glaze Drizzle
Brighten up your dessert table with this refreshing and flavorful Limoncello Cake, topped with a tangy lemon glaze drizzle. This moist and citrusy cake is perfect for springtime celebrations or as a sweet treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup limoncello liqueur
– 1/2 cup whole milk
– 2 tablespoons freshly squeezed lemon juice
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, limoncello, milk, and lemon juice.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before drizzling with lemon glaze (see below).
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Limoncello Tart with Basil-Infused Custard
Brighten up your dessert table with this refreshing twist on the classic tart. The combination of citrusy limoncello, sweet basil-infused custard, and flaky pastry is a match made in heaven.
Ingredients:
For the Pastry:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
For the Basil-Infused Custard:
– 3 large egg yolks
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons limoncello
– 1 tablespoon chopped fresh basil leaves
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pastry and place in a 9-inch tart pan with a removable bottom.
3. In a separate bowl, whisk together the egg yolks, heavy cream, sugar, limoncello, and basil leaves until smooth.
4. Pour the custard mixture into the prepared tart crust.
5. Bake for 35-40 minutes or until the edges are golden brown.
6. Allow the tart to cool before serving.
Cooking Time: 35-40 minutes
Lemon and Limoncello Trifle with Sponge Cake
Lemon and Limoncello Trifle with Sponge Cake
A classic trifle gets a bright and citrusy twist with the addition of lemon curd, limoncello, and sponge cake. This show-stopping dessert is perfect for special occasions.
Ingredients:
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup limoncello liqueur
– 1 cup sponge cake, cut into 1-inch cubes
– 1 cup confectioners’ sugar
Instructions:
1. In a medium saucepan, whisk together heavy cream, granulated sugar, egg yolks, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
2. Remove from heat and stir in limoncello liqueur. Let cool to room temperature.
3. In a large bowl, combine sponge cake cubes and confectioners’ sugar.
4. Layer the cooled lemon curd, sponge cake mixture, and whipped heavy cream (whipped until stiff peaks form) in small glasses or individual serving dishes.
5. Refrigerate for at least 2 hours before serving.
Cooking Time: 10-12 minutes
Limoncello Gelato with Candied Lemon Zest
Brighten up your dessert game with this refreshing and citrusy gelato recipe, infused with the sweetness of limoncello and the crunch of candied lemon zest.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup limoncello liqueur
– 1 tsp vanilla extract
– Candied lemon zest (see below for recipe)
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
2. Remove from heat and stir in limoncello liqueur and vanilla extract. Let cool to room temperature.
3. Pour cooled mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once gelato has finished churning, transfer it to an airtight container. Fold in candied lemon zest.
Candied Lemon Zest:
– 2 lemons
– 1 cup granulated sugar
Slice lemon zest thinly and soak in sugar for at least 30 minutes. Let dry on paper towels before using.
Cooking Time: 10-15 minutes (chilling time not included)
Limoncello Cream Profiteroles with Lemon Curd
This decadent dessert combines the classic French cream puffs, profiteroles, with the brightness of lemon and the warmth of limoncello. The result is a delightful combination of textures and flavors.
Ingredients:
For the profiteroles:
– 1 cup all-purpose flour
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 large eggs
– Vegetable oil for frying
For the lemon curd:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
For the limoncello cream:
– 1 cup heavy cream
– 2 tablespoons limoncello liqueur
– 2 tablespoons confectioners’ sugar
Instructions:
1. Preheat oil to 375°F. Roll out puff pastry and cut into squares.
2. Fry pastry until golden, then dust with powdered sugar.
3. Make lemon curd by whisking together ingredients in a saucepan over low heat.
4. Whip heavy cream with limoncello liqueur and confectioners’ sugar.
5. Assemble profiteroles by filling fried pastry with lemon curd and topping with whipped cream.
Cook Time: 20-25 minutes
Limoncello White Chocolate Pots de Crème
Limoncello White Chocolate Pots de Crème: A creamy and refreshing dessert that combines the brightness of lemon with the richness of white chocolate.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1/2 cup white chocolate chips
– 2 tablespoons limoncello liqueur
– 4 large egg yolks
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and stir in vanilla extract.
4. Let the mixture cool slightly, then whisk in white chocolate chips until melted and smooth.
5. Stir in limoncello liqueur and egg yolks until well combined.
6. Pour the mixture into 4-6 ramekins or small cups.
7. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Limoncello Lemon Bars with Shortbread Crust
Limoncello Lemon Bars with Shortbread Crust: Brighten up your dessert table with these tangy and sweet bars that combine the flavors of lemon, limoncello, and buttery shortbread.
Ingredients:
For the shortbread crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
For the lemon bars:
– 3 large egg yolks
– 1 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon limoncello liqueur
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust: In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter; mix until a crumbly dough forms. Press into prepared baking dish.
3. Bake crust for 20-22 minutes or until lightly golden.
4. Prepare the lemon bars: Whisk together egg yolks, granulated sugar, lemon juice, and limoncello. Pour over baked crust. Top with heavy cream.
5. Bake for an additional 15-18 minutes or until filling is set.
Cooking Time: 35-40 minutes
Limoncello Posset with Rhubarb Compote
A sweet and tangy dessert that combines the brightness of limoncello with the tartness of rhubarb.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons limoncello liqueur
– 1/4 teaspoon kosher salt
– 1/2 cup fresh rhubarb, cut into 1-inch pieces
– 1 tablespoon honey
Instructions:
1. In a medium saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in the limoncello liqueur. Let cool to room temperature.
3. In a separate pan, cook the rhubarb over medium heat with 1 tablespoon of honey until tender and caramelized.
4. To serve, pour the cooled posset into individual cups or glasses. Top with a spoonful of the warm rhubarb compote.
Cooking Time:
– Posset: 10-15 minutes
– Rhubarb Compote: 5-7 minutes
Limoncello Coconut Macaroons with Lemon Glaze
These chewy macaroons are infused with the brightness of limoncello and the richness of coconut, topped with a sweet and tangy lemon glaze. Perfect for a dessert or snack.
Ingredients:
– 1 1/2 cups shredded coconut
– 1/4 cup unsweetened condensed milk
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup limoncello liqueur
– 2 large egg whites
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, condensed milk, sugar, vanilla extract, and salt.
3. Stir in limoncello and egg whites until well combined.
4. Drop rounded tablespoonfuls of mixture onto prepared baking sheet.
5. Bake for 18-20 minutes or until lightly golden.
6. Allow to cool completely before glazing with lemon glaze (see below).
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled macaroons.
Limoncello Zabaglione with Fresh Berries
This classic Italian dessert gets a sweet and tangy twist by incorporating limoncello into the zabaglione, topped with fresh berries. The result is a creamy, citrusy delight that’s perfect for warm weather.
Ingredients:
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup limoncello
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– Fresh berries (such as strawberries, blueberries, or raspberries)
– Whipped cream (optional)
Instructions:
1. In a medium saucepan, whisk together egg yolks and sugar until pale.
2. Add limoncello and whisk until well combined.
3. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
4. Remove from heat and stir in heavy cream and vanilla extract.
5. Spoon the zabaglione into individual serving cups or glasses.
6. Top with fresh berries and whipped cream (if using).
7. Serve chilled.
Cooking Time: 10-12 minutes
Baked Limoncello Doughnuts with Lemon Sugar Dust
These baked doughnuts are infused with the brightness of limoncello and topped with a crunchy lemon sugar dust. Perfect for a brunch or breakfast treat, these bite-sized goodies are sure to delight.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup limoncello liqueur
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
– Lemon zest, for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a doughnut pan with paper liners.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and limoncello liqueur.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pipe batter into doughnut pan and smooth tops.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
7. Allow doughnuts to cool before dusting with confectioners’ sugar and lemon zest.
Cooking Time: 12-15 minutes
Limoncello Semifreddo with Pistachio Crumble
This creamy and citrusy semifreddo is infused with the bright flavor of limoncello, perfect for warm weather. The crunchy pistachio crumble adds a delightful textural contrast to this light and airy dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons limoncello liqueur
– 1 teaspoon vanilla extract
– 1/4 cup confectioners’ sugar
– 1/4 cup chopped fresh mint leaves (optional)
– Pistachio Crumble (recipe below)
Pistachio Crumble:
– 1/4 cup pistachios, finely ground
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a large bowl, whip heavy cream and whole milk until stiff peaks form.
2. Add granulated sugar, limoncello liqueur, and vanilla extract; mix until combined.
3. Spoon mixture into a 9×13-inch baking dish or individual serving cups.
4. Top with Pistachio Crumble (recipe above).
5. Refrigerate for at least 4 hours or overnight.
Cooking Time: None
Limoncello Pavlova with Lemon Cream and Kiwi
Elevate your dessert game with this refreshing twist on the classic pavlova, infused with the bright flavors of limoncello and lemon.
Ingredients:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons limoncello
– 1 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– Zest of 1 lemon
– 2 kiwis, peeled and sliced
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites and sugar until stiff peaks form. Fold in flour and salt.
3. Spread mixture onto prepared baking sheet and bake for 1 1/2 hours, or until crisp and golden.
4. In a separate bowl, whisk together softened butter, limoncello, and heavy cream until smooth.
5. In a separate bowl, whip lemon juice and zest until stiff peaks form.
6. Assemble pavlova by spreading whipped lemon mixture on top of cooled meringue, then doling out kiwi slices and drizzling with limoncello cream.
Cook Time: 1 hour 30 minutes
Limoncello Crème Brûlée with Burnt Sugar Shell
Elevate the classic crème brûlée with a burst of citrus and caramelized sugar. This creamy dessert is infused with the sweetness of limoncello, perfect for a special occasion or dinner party.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 2 tablespoons limoncello
– 1/4 teaspoon kosher salt
– Freshly grated zest of 1 lemon
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
3. In a separate bowl, whisk together egg yolks and limoncello.
4. Gradually pour warm cream mixture into egg yolk mixture, whisking constantly.
5. Strain mixture into 4-6 ramekins or small baking dishes.
6. Bake for 25-30 minutes or until edges are set and centers still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Just before serving, sprinkle a thin layer of sugar on top of each ramekin and caramelize with a kitchen torch.
Cooking Time: 25-30 minutes
Limoncello Lemon Curd Stuffed French Toast
Elevate your breakfast game with this sweet and tangy twist on classic French toast. The combination of crispy bread, creamy lemon curd, and a hint of limoncello will leave you wanting more.
Ingredients:
– 4 slices of bread (preferably challah or brioche)
– 1/2 cup limoncello
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a small bowl, whisk together limoncello, lemon juice, and sugar until well combined.
2. Add the softened butter to the mixture and stir until smooth.
3. Beat in the eggs and vanilla extract.
4. Cut the bread into 1-inch thick slices and place each slice between two pieces of plastic wrap or parchment paper.
5. Spoon about 1 tablespoon of the lemon curd mixture onto one half of each slice, leaving a small border around the edges.
6. Fold the other half of the bread over to enclose the filling.
7. Cook the stuffed French toast in a non-stick skillet coated with butter or cooking spray over medium heat for 2-3 minutes on each side, until golden brown.
8. Dust with confectioners’ sugar (optional) and serve warm.
Cooking Time: Approximately 6-8 minutes per batch.
Summary
Get ready to pucker up with these 20 zesty limoncello dessert recipes that add a citrus twist to classic treats. From creamy tiramisu and lemony panna cotta, to cheesecakes and mousse, each recipe features the Italian liqueur’s signature flavor. Try your hand at making limoncello-infused sorbet or gelato, or get creative with desserts like lemon-limoncello trifle and baked doughnuts. Whether you’re a citrus lover or just looking for new dessert ideas, these recipes are sure to satisfy your sweet tooth.
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