Limoncello Cream Pie Food

LIMONCELLO AND ICE CREAM WITH BISCOTTI

Steps:

• Place 2 scoops of the ice cream in an individual serving dish and place it in the freezer until ready to serve.
• Drizzle some Limoncello over the ice cream and serve with a piece of Biscotti in the dish.

LIMONCELLO-AMARETTI CRUMBLE PIE

Steps:

• Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground. Add the flour and salt; pulse to combine. Add the butter and pulse until it is in pea-size pieces. Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry. Turn the dough out onto a large piece of plastic wrap. Gently pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 425 degrees F. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is lightly golden around the edge, 13 to 15 minutes. Reduce the oven temperature to 350° and remove the foil and beans. Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth. Whisk in the eggs, egg yolks and lemon zest and juice. Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes. (Reduce the heat to medium if the mixture starts to boil.) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds. Whisk in the limoncello. Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
• Make the topping: Preheat the oven to 325 degrees F. Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes. Transfer to a plate and let cool completely. Sprinkle on the pie just before serving.

LIMONCELLO AND LEMON CREAM FRUIT TART

Steps:

• Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur.
• In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine.
• Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.

CREAMY LIMONCELLO

Steps:

• Remove the zest from the lemons with a vegetable peeler (about 5 strips per lemon). The fruit can be put aside for another use. Make sure to scrape off any white pith from the zest.
• Soak zest in vodka for 4 days (room temperature).
• Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a glass bottle (preferably 2 quart).
• Simmer milk and sugar over medium low heat, uncovered, until reduced to about 4 cups. Should be about 25-30 minutes.
• Skim off any foam.
• Cool sweetened milk completely and then add to vodka.
• Chill at least 2 hours.
• Shake well before serving.

LIMONCELLO CREAM PIE

Steps:

• In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight., In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool., In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour., Remove from freezer 10 minutes before serving. If desired, top with lemon peel.

CREAMY LIMONCELLO

Steps:

• Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
• Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.