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As any Italian will tell you, the best lemons are from the Amalfi Coast. These gargantuan, mutant-scaled citrus fruits are known for their floral bouquet, thick pith, and bright, tart

flavor. They make their way into most desserts you find in the region, as well as the neon-yellow liqueur, limoncello, which practically flows from the kitchen faucets in Positano. Sadly,

Amalfi lemons are a bit difficult to come by in Brooklyn, but limoncello is not, so we make do with what we have. This lemon-forward dessert is bursting with Mediterranean flavor, with the

pistachios adding a contrasting savory note to the tart base. Cooking the curd (a tip I learned from friend and fellow Italian baker Tina Zaccardi) ensures a bright yellow filling, free of

bubbles or pale yellow film.   _—Renato Poliafito_ LIMONCELLO PISTACHIO TART Makes one nine-inch tart INGREDIENTS FOR THE DOUGH: * 14 tablespoons unsalted butter, at room temperature * ½ cup

powdered sugar * 1¾ cups all-purpose flour * ½ cup unsalted pistachios, toasted and finely ground FOR THE CURD FILLING: * 4½ tablespoons all-purpose flour * 1¾ cups granulated sugar * 2

teaspoons grated lemon zest * 1 cup fresh lemon juice, from 4 to 5 large lemons * 5 large eggs * 4 large egg yolks * 2 tablespoons limoncello * ¼ teaspoon fine sea salt * ¼ cup unsalted

pistachios, toasted and finely chopped, for garnish DIRECTIONS Preheat the oven to 350°F. Coat a 9-inch tart pan with a removable bottom with cooking spray. Make the dough. In a stand mixer

fitted with the paddle, beat the butter and powdered sugar on low speed until combined. Add the flour and pistachios and mix until large clumps form, but don’t let the dough fully come

together. Sprinkle clumps of the dough in the prepared tart pan. Use floured hands to press the dough into an even layer along the bottom and sides of the pan. Line the dough with parchment

paper, extending past the sides of the pan. Fill the base with pie weights, dried beans, or uncooked rice. Bake until the bottom is set, about 30 minutes. Remove the parchment and weights,

then return to the oven and bake for another 10 minutes, or until the crust is lightly browned. Remove from the oven but leave the oven on. Reduce the oven temperature to 275°F. Meanwhile,

make the curd filling. Sift the flour into a heatproof medium bowl. Add the sugar, lemon zest, and lemon juice and whisk until the sugar is dissolved. In a separate medium bowl, whisk the

whole eggs, yolks, limoncello, and salt. Pour into the flour mixture, then whisk well until combined and homogeneous.