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Frozen Limoncello Tart with toasted coconut, lemons, and blackberries.
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Frozen Limoncillo Dessert with Toasted Coconut

Easy to make Frozen Lemon Tart
Prep Time45 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: Italian
Keyword: dessert, lemon
Servings: 10 servings
Calories: 400kcal

Ingredients

  • Crust:
  • 1 1/2 Cups - Graham Cracker Crumbs
  • 1/2 Stick of Melted Butter
  • 1 1/2 Tablespoons Sugar
  • Tart Filling:
  • 1 1/2 Cups Whipping Creme
  • 1 Can Sweetened Condensed Milk
  • Lemon Zest from 2 lemons
  • 1/4 cup fresh lemon juice
  • 1/4 cup limoncello
  • 1/4 cup toasted coconut

Instructions

  • Pre-heat oven 350
  • Melt 1/2 stick of butter
  • Mix melted butter, sugar and graham cracker crumbs together
  • Press into bottom of a greased removable bottom tart pan
  • Bake for 10 minutes or less
  • Allow crust to cool completely
  • Using a hand mixer, beat whipping creme until thick
  • Add lemon juice, limoncello, sweetened condensed milk & lemon zest
  • Mix well and pour over crust
  • Toast Coconut until golden brown (allow to cool)
  • Sprinkle over tart filling
  • Freeze for a minimum of 4 hours up to 1 week
  • Garnish and serve frozen.

Notes

If you prefer to not use Limoncello, substitute with an extra 2 tablespoons of lemon juice.
You can use a round removable bottom tart pan if you prefer.
You can also use a purchased graham cracker crust.