Limonata Recipe
Lemon coconut shortbread, lemon cream cheesecake, limoncello panna cotta, toasted coconut meringue
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Ingredients
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Shortbread Crust
Lemon Cream Cheesecake
Limoncello Panna Cotta
Toasted Coconut Meringue
Method
Shortbread Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the softened butter and powdered sugar until creamy. Add the lemon zest and salt. Gradually mix in the flour until a dough forms. Press the dough into the bottom of a greased 9-inch tart pan. Bake for 15-20 minutes or until lightly golden.
Lemon Cream Cheesecake
- 2
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, lemon juice, and lemon zest, mixing until combined. Add eggs one at a time, mixing well after each addition. Pour the mixture over the baked shortbread crust and bake for another 25-30 minutes until set. Allow to cool, then refrigerate until chilled.
Limoncello Panna Cotta
- 3
Prepare the Panna Cotta
In a saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves. Sprinkle gelatin over the mixture and let it sit for 5 minutes. Stir in the limoncello and vanilla extract. Pour the mixture into serving cups and refrigerate until set, about 4 hours.
