This started simply as an ethnic dessert turned into an amazing find.
I was searching for things to do with Sorrento Lemons and came across a recipe in Italian and English. The poorly translated English recipe is even missing ingredients! So back to the original in Italian, translating myself with the wonderful help of babelfish then then making my changes -- fewer eggs in the pastry, different mixing order, a touch of lemon in the dough.
The end result is a nice open architecture shortcake filled with an extra tart creamy lemon custard and topped with a Limoncello whipped cream that is nothing short of delicioso.
It's a good day to be a cook.
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