Go Back
Sbriciolata al Limone servita su un piatto, con fette di limone fresche accanto.

Sbriciolata al Limone

A delightful Italian crumb cake filled with creamy lemon and a buttery biscuit base, perfect for family gatherings or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 200 g Biscotti sbriciolati (Crumbled biscuits) Use a mix of sweet biscuits for the best flavor.
  • 100 g Burro fuso (Melted butter) This binds the crumbs together for a moist crust.
  • 50 g Zucchero (Sugar) Granulated sugar works perfectly for this recipe.
Filling Ingredients
  • 2 g Limone (Lemon, juice and zest) Use fresh lemons for a bright flavor.
  • 250 g Mascarpone Or use cream cheese as a substitute.
  • 3 large eggs Uova (Eggs) Use large eggs for best results.
  • 30 g Zucchero a velo (Powdered sugar) For dusting on top before serving.

Method
 

Preparation of Crust
  1. Crumble the biscuits and mix them with melted butter to create the base.
  2. Pour the mixture into a baking dish and press it down firmly to form a crust.
Preparation of Filling
  1. In a separate bowl, mix the mascarpone with sugar, lemon juice, and lemon zest until smooth.
  2. Add the eggs and mix until well combined.
Baking
  1. Pour the filling over the crust and level it out.
  2. Bake in a preheated oven at 350°F (180°C) for about 30-35 minutes.
  3. Let it cool before dusting with powdered sugar.

Notes

Sbriciolata al Limone keeps well in the refrigerator for up to five days. It can be served cold or reheated in the microwave.