18 Refreshing Limoncello Dessert Recipes Irresistible

Bright, zesty, and irresistibly refreshing—limoncello isn’t just for sipping! These 18 vibrant desserts bring the sunny flavors of Italy straight to your table, from creamy cheesecakes to tangy sorbets. Whether you’re hosting a summer soirée or just craving a citrusy treat, these recipes are guaranteed to delight. Ready to add a little sunshine to your dessert game? Let’s dive in!

Limoncello Cheesecake with Lemon Glaze

This creamy, citrus-kissed cheesecake is a showstopper with its bright limoncello twist and glossy lemon glaze—perfect for impressing guests or treating yourself.

Ingredients

• For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 3 (8 oz) packages cream cheese (softened), 1 cup granulated sugar, 3 large eggs, ¼ cup limoncello liqueur, 2 tbsp lemon zest, ¼ cup fresh lemon juice, 1 tsp vanilla extract
• For the glaze: 1 cup powdered sugar, 2 tbsp limoncello liqueur, 1 tbsp fresh lemon juice

Instructions

1. Prep the crust: Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make the filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in limoncello, lemon zest, lemon juice, and vanilla. Pour over crust.
3. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.
4. Glaze: Whisk powdered sugar, 2 tbsp limoncello, and 1 tbsp lemon juice until smooth. Drizzle over chilled cheesecake.

The limoncello adds a sophisticated boozy brightness, while the glaze gives each slice a sunny, glossy finish. Tip: For cleaner slices, dip your knife in hot water before cutting!

Limoncello Tiramisu with a Citrus Twist

This sunny, boozy twist on classic tiramisu swaps coffee for zesty limoncello and bright lemon curd—perfect for impressing guests without fuss.

Ingredients

• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, room temperature
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies (savoiardi)
• ½ cup limoncello liqueur
• ¾ cup prepared lemon curd
• 1 lemon, zested (for garnish)

Instructions

1. Whip the cream: In a large bowl, beat heavy cream with ⅓ cup sugar and 1 tsp vanilla until stiff peaks form. Gently fold in mascarpone until just combined.
2. Soak the ladyfingers: Quickly dip each ladyfinger into ½ cup limoncello (1–2 seconds per side) and layer them in an 8×8″ dish.
3. Layer it up: Spread half the mascarpone mixture over the ladyfingers, then dollop ½ cup lemon curd on top. Repeat with remaining ladyfingers, cream, and ¼ cup lemon curd.
4. Chill & serve: Cover and refrigerate for at least 4 hours (or overnight). Garnish with lemon zest before serving.

The limoncello keeps this dessert light yet indulgent, while the lemon curd adds a tangy surprise in every bite.

Tip: For a non-alcoholic version, swap limoncello with lemonade mixed with 1 tsp lemon extract.

Limoncello Panna Cotta with Fresh Berries

This Limoncello Panna Cotta with Fresh Berries is a silky, citrus-kissed dessert that feels fancy but comes together with just a few simple steps.

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup limoncello liqueur
• 1 1/2 tsp unflavored gelatin
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup mixed fresh berries (raspberries, blueberries, or strawberries)

1. In a small bowl, sprinkle the gelatin over 2 tbsp cold water. Let sit for 5 minutes until softened.
2. In a saucepan over medium heat, combine the heavy cream, milk, sugar, and salt. Warm until steaming (about 5 minutes), stirring occasionally—do not boil.
3. Remove from heat. Whisk in the softened gelatin until fully dissolved, then stir in the limoncello and vanilla.
4. Divide the mixture among 4 ramekins or glasses. Chill for at least 4 hours (or overnight) until set.
5. Top with fresh berries just before serving.

The limoncello adds a bright, grown-up twist to classic panna cotta, while the berries keep it fresh and vibrant. For an extra touch, drizzle with a little extra limoncello over the berries!

Tip: Run a knife around the edge of the ramekins and dip briefly in warm water if you want to unmold the panna cotta onto plates.

Limoncello Lemon Bars with Shortbread Crust

These Limoncello Lemon Bars bring a boozy twist to the classic dessert, with a buttery shortbread crust and a tangy, citrus-kissed filling that’s just the right amount of sweet.

• For the crust: 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter (cold, cubed), 1/4 tsp salt
• For the filling: 3 large eggs, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 cup fresh lemon juice (about 3 lemons), 2 tbsp limoncello liqueur, 1 tbsp lemon zest, 1/4 tsp salt
• For dusting: Powdered sugar (optional)

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Make the crust: In a bowl, mix 1 cup flour, 1/4 cup sugar, and 1/4 tsp salt. Cut in 1/2 cup cold butter until crumbly. Press evenly into the pan. Bake for 18–20 minutes until lightly golden.
3. Prepare the filling: Whisk 3 eggs, 1 cup sugar, 1/4 cup flour, 1/2 cup lemon juice, 2 tbsp limoncello, 1 tbsp lemon zest, and 1/4 tsp salt until smooth. Pour over the warm crust.
4. Bake again for 20–22 minutes until the filling is set (edges should be slightly puffed). Cool completely, then chill for 2 hours.
5. Dust with powdered sugar, slice, and serve.

The limoncello adds a subtle floral kick that makes these bars taste like a sunny Italian getaway. Tip: For cleaner slices, wipe the knife between cuts!

Limoncello Sorbet with Mint Garnish

Bright, zesty, and refreshing—this limoncello sorbet is like sunshine in a bowl, with a hint of mint for a cooling finish.

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1 cup freshly squeezed lemon juice (about 6–8 lemons)
• 1/2 cup limoncello liqueur
• 1 tbsp lemon zest
• Fresh mint leaves, for garnish

Instructions:

1. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring until the sugar dissolves completely, about 3–4 minutes. Remove from heat and let cool to room temperature.
2. Whisk in 1 cup lemon juice, 1/2 cup limoncello, and 1 tbsp lemon zest until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and slushy.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.
5. Serve scoops of sorbet in chilled bowls, garnished with fresh mint leaves.

The limoncello adds a grown-up twist to classic lemon sorbet, while the mint brightens every bite—perfect for a summer dinner party or a solo treat after a long day.

Tip: For extra-fine texture, strain the lemon juice before mixing to remove any pulp.

Limoncello Tart with Meringue Topping

This sunny, citrusy tart is like a little slice of Italy—bright lemon curd meets fluffy meringue in a buttery crust that’s impossible to resist.

Ingredients

• For the crust: 1 ½ cups all-purpose flour, ½ cup powdered sugar, ¼ tsp salt, ½ cup cold unsalted butter (cubed), 1 large egg yolk
• For the filling: ¾ cup granulated sugar, 3 large eggs, ½ cup fresh lemon juice (about 3 lemons), 2 tbsp limoncello liqueur, 1 tbsp lemon zest, ¼ cup unsalted butter (cubed)
• For the meringue: 3 large egg whites, ½ cup granulated sugar, ¼ tsp cream of tartar

Instructions

1. Make the crust: Pulse 1 ½ cups flour, ½ cup powdered sugar, and ¼ tsp salt in a food processor. Add ½ cup cold butter and pulse until crumbly. Mix in 1 egg yolk until dough forms. Press into a 9-inch tart pan and chill 30 minutes. Bake at 350°F for 15 minutes until golden. Cool.
2. Make the filling: Whisk ¾ cup sugar, 3 eggs, ½ cup lemon juice, 2 tbsp limoncello, and 1 tbsp zest in a saucepan. Cook over medium heat, stirring constantly, until thickened (8–10 minutes). Remove from heat; stir in ¼ cup butter until melted. Pour into cooled crust.
3. Make the meringue: Beat 3 egg whites and ¼ tsp cream of tartar until foamy. Gradually add ½ cup sugar; beat until stiff peaks form. Pile onto tart and torch or broil (6 inches from heat) for 1–2 minutes until toasted.

The limoncello adds a grown-up twist to classic lemon meringue, balancing the tartness with a subtle herbal sweetness.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Limoncello Pound Cake with Lemon Zest

This buttery, boozy pound cake is bursting with bright citrus flavor—perfect for brunch or a sunny afternoon treat.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup limoncello liqueur
• ¼ cup whole milk
• 2 tbsp finely grated lemon zest (from about 2 lemons)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. Beat 1 ½ cups butter and 2 cups sugar with a mixer on high until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt in a bowl. Alternate adding the flour mixture and ½ cup limoncello + ¼ cup milk to the butter mixture, beginning and ending with flour. Fold in 2 tbsp lemon zest and 1 tbsp lemon juice.
4. Pour batter into the pan and bake for 55–65 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.

The limoncello keeps this cake irresistibly moist while the lemon zest adds a sunny pop of fragrance in every bite.

Tip: For extra zing, brush warm cake with 2 tbsp limoncello before serving.

Limoncello Mousse with Whipped Cream

This dreamy, citrus-kissed mousse is like a little taste of sunshine—light as air but packed with bright lemon flavor and a boozy kick.

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1/2 cup limoncello liqueur
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1 tbsp lemon zest
• Pinch of salt

Instructions

1. Whip the cream: In a large bowl, beat the heavy cream and powdered sugar with a hand mixer until stiff peaks form, about 3 minutes. Refrigerate.
2. Make the base: In a heatproof bowl, whisk together the egg yolks, granulated sugar, limoncello, lemon zest, and salt. Set the bowl over a pot of simmering water (don’t let it touch the water) and whisk constantly until thickened, about 5 minutes. Remove from heat and let cool slightly.
3. Fold together: Gently fold the cooled limoncello mixture into the whipped cream in two additions until just combined—no streaks!
4. Chill: Divide the mousse into 4 glasses or bowls and refrigerate for at least 2 hours (or up to overnight) until set.

The magic here? The limoncello adds a grown-up zing while keeping the texture impossibly fluffy—like a boozy cloud. Serve with extra zest for a pop of color.

Tip: For a non-alcoholic twist, swap the limoncello with 1/3 cup lemon juice + 1 tsp vanilla extract.

Limoncello Ice Cream with Candied Lemon Peel

Bright, boozy, and bursting with citrus, this creamy limoncello ice cream is a sunny treat with a grown-up twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1/4 cup limoncello liqueur
• 1 tbsp finely grated lemon zest
• 1/4 tsp kosher salt
• 1/4 cup candied lemon peel, finely chopped (for garnish)

Instructions:

1. In a saucepan, combine heavy cream, whole milk, and 1/2 cup sugar. Heat over medium until steaming (do not boil), about 5 minutes.
2. Whisk egg yolks and remaining 1/4 cup sugar in a bowl until pale. Slowly pour in half the hot cream mixture, whisking constantly, then return everything to the saucepan.
3. Cook over low heat, stirring constantly, until thickened (coats the back of a spoon), about 8 minutes. Strain through a fine-mesh sieve into a bowl.
4. Stir in limoncello, lemon zest, and salt. Chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes). Transfer to a freezer container, swirl in half the candied lemon peel, and freeze for 4 hours.
6. Serve scoops topped with remaining peel.

The limoncello adds a silky texture and subtle kick, while the candied peel gives each bite a chewy, zesty surprise.

Tip: For extra lemon punch, drizzle slices with limoncello before candying.

Limoncello Crepes with Lemon Curd Filling

These delicate crepes get a boozy, citrusy kick from limoncello, balanced by a tangy homemade lemon curd—perfect for a brunch showstopper or a sweet weekend treat.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted (plus extra for pan)
• 3 tbsp limoncello liqueur
• 1/2 cup prepared lemon curd (store-bought or homemade)
• Powdered sugar, for dusting

Instructions

1. Make the batter: Whisk together flour, milk, eggs, sugar, salt, melted butter, and limoncello in a bowl until smooth. Let rest 10 minutes.
2. Cook the crepes: Heat a nonstick skillet over medium-low. Lightly butter the pan, then pour 1/4 cup batter, swirling to coat thinly. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds more. Repeat with remaining batter.
3. Fill & serve: Spread 1 tbsp lemon curd down the center of each crepe, fold into quarters, and dust with powdered sugar.

The limoncello adds a subtle floral note to the crepes, while the lemon curd keeps every bite bright and luscious—no syrup needed!

Tip: For extra flair, garnish with fresh raspberries or a drizzle of melted white chocolate.

Limoncello Parfait with Layers of Sponge Cake

This dreamy, boozy dessert combines fluffy sponge cake, zesty lemon curd, and creamy mascarpone for a showstopping treat that tastes like sunshine in a glass.

Ingredients:

• 1 (9-inch) store-bought sponge cake, sliced into ½-inch layers
• 1 cup limoncello liqueur, divided
• 1 ½ cups lemon curd (store-bought or homemade)
• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, room temperature
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lemon, for garnish

Instructions:

1. Brush each sponge cake layer with 2 tablespoons of limoncello, letting it soak in slightly.
2. In a large bowl, whip the heavy cream to stiff peaks. In another bowl, beat the mascarpone, powdered sugar, vanilla extract, and remaining ½ cup limoncello until smooth. Fold the whipped cream into the mascarpone mixture.
3. In serving glasses, layer soaked cake, 2 tablespoons lemon curd, and ¼ cup mascarpone cream. Repeat layers, ending with cream. Chill for at least 2 hours.
4. Before serving, garnish with lemon zest.

The magic here? The sponge cake soaks up just enough limoncello to stay tender without getting soggy, while the tart lemon curd cuts through the rich cream.

Tip: For a non-alcoholic version, swap limoncello with lemonade mixed with 1 tsp lemon extract.

Limoncello Cupcakes with Lemon Buttercream Frosting

These boozy little treats pack a bright citrus punch, with tender limoncello-infused cupcakes topped by a silky, tangy frosting—perfect for bridal showers or summer soirées.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp limoncello liqueur
• ½ cup whole milk
• Zest of 1 lemon

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp limoncello liqueur
• 1 tbsp fresh lemon juice
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp limoncello, milk, and lemon zest.
4. Fold dry ingredients into wet until just combined. Divide batter evenly among liners.
5. Bake for 18–20 minutes until tops spring back. Cool completely.
6. For frosting, beat ½ cup butter until smooth. Gradually add 2 cups powdered sugar, 2 tbsp limoncello, 1 tbsp lemon juice, and a pinch of salt. Whip until light and fluffy.
7. Pipe or spread frosting onto cooled cupcakes. Garnish with extra zest if desired.

The limoncello doubles down on lemon flavor while keeping the crumb ultra-moist—no dry cupcakes here! The frosting’s sharp tang balances the sweetness beautifully.

Tip: For non-alcoholic cupcakes, swap limoncello with 1 tbsp lemon extract + 1 tbsp water in both batter and frosting.

Limoncello Trifle with Limoncello-Soaked Ladyfingers

This sunny, boozy trifle layers citrusy limoncello-soaked ladyfingers with creamy mascarpone for a dessert that feels like a vacation in every bite.

Ingredients:

• 1 (7-oz) package ladyfingers (about 24)
• 1/2 cup limoncello liqueur
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz mascarpone cheese, room temperature
• 1 lemon, zested (plus extra for garnish)

Instructions:

1. Soak the ladyfingers: Quickly dip each ladyfinger into limoncello (about 2 seconds per side) and arrange in a single layer in a 9-inch trifle dish or serving bowl.
2. Make the cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Gently fold in mascarpone and lemon zest until just combined.
3. Layer: Spread half the cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to let flavors meld. Garnish with extra lemon zest before serving.

The magic here? The ladyfingers soften just enough to melt into the cream while still holding their shape—no sad, soggy layers!

Tip: For a non-alcoholic version, swap limoncello with 1/2 cup lemonade mixed with 1 tsp lemon extract.

Limoncello Macarons with Lemon Ganache

These delicate macarons pack a punch of bright citrus flavor, with a boozy twist from limoncello—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 tbsp limoncello liqueur
• Yellow gel food coloring (optional)
• 1/2 cup white chocolate chips
• 1/4 cup heavy cream
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice

Instructions:

1. Prep: Line 2 baking sheets with parchment paper. Sift together 1 cup almond flour and 1 3/4 cups powdered sugar into a bowl; set aside.
2. Meringue: Beat 3 egg whites on medium until foamy. Gradually add 1/4 cup granulated sugar, then increase speed to high until stiff peaks form. Mix in 1/2 tsp vanilla, 2 tbsp limoncello, and a drop of yellow food coloring (if using).
3. Fold: Gently fold the dry ingredients into the meringue in 3 batches, stopping when the batter flows like lava.
4. Pipe: Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the sheets. Tap pans firmly to release air bubbles. Let sit 30 minutes until skins form.
5. Bake: Preheat oven to 300°F. Bake macarons for 15–17 minutes, rotating pans halfway. Cool completely.
6. Ganache: Heat 1/4 cup heavy cream until steaming. Pour over 1/2 cup white chocolate chips; let sit 1 minute, then stir until smooth. Mix in 1 tbsp lemon zest and 1 tbsp lemon juice. Chill 30 minutes until thick.
7. Assemble: Pipe ganache onto half the shells, then sandwich with remaining shells.

The limoncello adds a grown-up kick to these classic macarons, while the lemon ganache keeps them irresistibly creamy. Tip: For extra shine, brush the baked shells with a little extra limoncello before filling!

Limoncello Bread Pudding with Citrus Sauce

This boozy, citrus-kissed bread pudding is like sunshine on a plate—bright, comforting, and just the right amount of indulgent.

Ingredients

• 6 cups stale brioche or challah, torn into 1-inch pieces
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup limoncello liqueur
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup powdered sugar (for sauce)
• 2 tbsp fresh lemon juice (for sauce)
• 1 tbsp fresh orange juice (for sauce)

Instructions

1. Preheat oven to 350°F. Butter a 9×9-inch baking dish and arrange torn bread in an even layer.
2. In a large bowl, whisk together eggs, whole milk, heavy cream, 3/4 cup granulated sugar, limoncello, lemon zest, vanilla extract, and 1/4 tsp salt until smooth. Pour over bread, pressing pieces down to soak. Let sit 15 minutes.
3. Bake 40–45 minutes until puffed and golden, with no liquid jiggling in the center.
4. Meanwhile, whisk together 1/2 cup powdered sugar, lemon juice, and orange juice for the sauce. Drizzle over warm pudding just before serving.

The limoncello keeps this dessert sophisticated yet cozy, with the citrus sauce adding a tangy contrast to the custardy bread.

Tip: For extra texture, sprinkle turbinado sugar over the pudding before baking—it’ll create a delicate crunch.

Limoncello Eclairs with Lemon Cream Filling

These zesty eclairs are a sunny twist on the classic—bright lemon cream meets a boozy limoncello glaze for a dessert that’s as elegant as it is irresistible.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tbsp limoncello liqueur
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar (for glaze)

Instructions

1. Make the choux pastry: Preheat oven to 400°F. In a saucepan, bring water, butter, and salt to a boil. Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms. Cool slightly, then beat in eggs one at a time until glossy. Pipe 4-inch logs onto a parchment-lined baking sheet. Bake for 25 minutes until puffed and golden. Cool completely.
2. Whip the filling: Beat heavy cream and 1/4 cup powdered sugar to stiff peaks. Fold in limoncello, lemon zest, and lemon juice until smooth. Slice eclairs horizontally and pipe filling into the bottoms.
3. Glaze & serve: Whisk 1 cup powdered sugar with 2 tbsp limoncello until smooth. Drizzle over filled eclairs and let set for 10 minutes.

The limoncello adds a grown-up kick to the tart lemon cream, while the choux pastry stays light as air—perfect for impressing guests at a summer brunch.

Tip: For extra shine, brush the glaze with a touch of honey before it sets.

Limoncello Pavlova with Fresh Fruit Topping

This dreamy pavlova combines crisp meringue, zesty limoncello, and a cloud of whipped cream for a showstopping dessert that’s as light as it is luxurious.

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tbsp limoncello liqueur
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp lemon zest

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment and trace a 8-inch circle as a guide.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, 1 tbsp limoncello, and 1 tsp vanilla.
3. Spread meringue onto the circle, creating a slight well in the center. Bake for 1 hour 15 minutes until crisp outside, then turn off oven and let cool inside for 1 hour.
4. Whip heavy cream with 2 tbsp powdered sugar to medium peaks. Spoon over cooled meringue, then top with berries and 1 tbsp lemon zest.

The limoncello adds a grown-up brightness to the classic pavlova, while the fruit keeps it fresh and vibrant—perfect for impressing guests without heavy baking.

Tip: For neat slices, use a serrated knife and gentle sawing motions to avoid crushing the meringue.

Limoncello Donuts with Lemon Glaze

These Limoncello Donuts with Lemon Glaze are like sunshine in every bite—bright, zesty, and just boozy enough to feel like a treat.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup limoncello liqueur
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• Vegetable oil, for frying
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1/2 cup whole milk, 1/4 cup limoncello, 2 large eggs, 2 tbsp melted butter, and 1 tbsp lemon zest until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil, frying in batches for 1–2 minutes per side until golden. Drain on paper towels.
4. Whisk 1 cup powdered sugar and 2 tbsp lemon juice to make the glaze. Dip warm donuts halfway into the glaze, then let set for 5 minutes.

The limoncello keeps these donuts extra moist while adding a subtle grown-up kick—perfect for brunch or a sweet afternoon pick-me-up.

Tip: For a non-alcoholic version, swap the limoncello with 1/4 cup extra milk and 1 tsp lemon extract.

Conclusion

With 18 bright and zesty limoncello desserts, this roundup has something for every sweet tooth! Whether you’re craving a creamy tart or a boozy tiramisu, these recipes are sure to delight. Give them a try, then let us know your favorite in the comments. Loved this list? Share the lemony love by pinning it for later—happy baking!