Shortcrust pastry is a basic preparation, and everyone has their own recipe and secret to making it unique and delicious. My secret? A small glass of Espera, our artisanal limoncello made from the peels of organic lemons from my lemon grove.

INGREDIENTS

300g flour

2 eggs

80g sugar

70g rice oil

1 small glass of limoncello

1 lemon (zested)

METHOD

Combine all the ingredients and, with a bit of elbow grease, roll out the dough onto a sheet of parchment paper.

Bake at 180°C (350°F) for 15–20 minutes.

TIPS

Limoncello shortcrust pastry can be used as a base for a tart or to make delicious cookies. Decorate them with sugar sprinkles or melted chocolate, and perhaps fill them with our Lemon Marmalade.

Try this recipe—you’ll love its incredible aroma and flavor. Lemon, of course!

Iolanda