60g (1/4 cup) lemon juice.

75g (1/3 cup) Limoncello.

Zest of 3 lemons.

150g (2/3 cup) butter.

250g (1 1/4 cup) powdered sugar.

100g (5) egg yolks.

50g (1) whole egg.

1 cup heavy whipping cream.

In a medium saucepan, melt butter, then add Limoncello, lemon juice and zest. Heat on medium until ALMOST boiling. Whisk the egg yolks and egg with the powdered sugar. Add to saucepan and gently whisk until mixture reaches 176-degrees. Cool down. While cooling, whip the heavy cream. Once the lemon mixture is completely cooled, gently fold in about 1/3 of the whipped cream. Once incorporated, place in a piping bag and pipe onto the baked (and cooled) Pasta Frolla. Garnish with fresh fruit or infused balsamic vinegar, if desired.