Limoncello Meringue Pie
- 1 1/4 cup All-Purpose Flour
- 1 Tbs. Sugar
- 1/4 tsp. Salt
- 8 tbsp. Cold Butter
- 3 tbsp. Cold Water
I make my pie dough in the food processor! Add all the dry ingredients.
Then cut a stick of butter into 6-8 pieces and add them as the blade is spinning.
Pulse the flour and butter mixture just until the butter is about pea size.
Next add your water slowly. Once all the water is added, pulse processor several times.
Then turn dough onto flour surface and fold into a ball. (Try not to knead)
Wrap and place in refrigerator for a minimum of an hour.
Preheat oven to 375*F. Once dough is cool and relaxed, roll into pie shell or tart shells and blind bake (bake with beans/rice) until golden brown.
Allow to cool completely before you add filling.
- 1 cup water
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp. sea salt
- 5 large egg yolks
- 2/3 cup lemon juice
- 1/3 cup Limoncello
- Grated zest of two lemons
- 4 tbsp. unsalted butter, cubed
Combine the water, sugar, cornstarch, and salt in a medium-size saucepan. Whisk until fully combined, and bring to a boil over medium-high heat.
Whisking constantly, cook for 3 minutes. Turn the heat to low.
Remove 1/2 cup of the cooked mixture and temper it into the egg yolks in a small bowl, whisking constantly until well combined.
Take your time when adding the hot mixture to the eggs, otherwise they’ll curdle.
Return the egg yolk mixture to the saucepan on the stove. Whisk in the lemon juice, Limoncello, lemon zest, and butter. Beat until the butter is melted, the mixture is fully combined, and the filling thickens.
Bring to a simmer and cook, whisking constantly, until the mixture is very thick, about 3 minutes or so.
Remove the pot from the heat and pour the filling into the pre-baked crust.
Allow to cool completely before topping with meringue.
- 4 oz of egg whites ( 4 Large eggs)
- 6 oz sugar ( about 1 ¼ cup)
Over a double-boiler, heat egg whites and sugar until the sugar completely dissolves. The mixture should be warm/hot to the touch and smooth.
Immediately put this onto a stand mixer, and beat until light and fluffy but still shiny.
Top cooled pie/tarts with meringue.
You can either use a kitchen torch to brown the meringue or use the lowest broiler setting.