Limoncello meringue pie
Give this traditional British pud a touch of Italian, with a generous dash of limoncello liqueur
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 50 mins
plus chilling
- Roll out the pastry to 20p thickness then use to line a rectangular tin about 35cm x 12cm, leaving the edges overhanging. Fill with baking paper and beans and blind bake at 190C/fan 170C/gas 5 for 15 minutes, then take away the beans and paper and cook for another 15-20 minutes until pastry is completely cooked and pale golden. Trim the excess pastry with a small serrated knife while still warm.
- To make the filling, mix the cornflour, sugar and lemon zest in a pan. Gradually stir in the lemon juice then 150ml water. Bring to a simmer, stirring constantly, and bubble for a couple of minutes until thickened and smooth. Remove from the heat and beat in the butter until melted. Beat the egg yolks and whole egg, stir into the pan and return to a low/medium heat. Keep stirring for a few minutes, until the mixture thickens. Take off the heat then stir in the limoncello. Cool then pour into the tart case. Chill for 45 minutes.
- To make the meringue, put the sugar in a pan with 75ml water. Heat gently until the sugar has dissolved then boil until the temperature reaches 120C on a sugar thermometer. Meanwhile whisk the egg whites in a large bowl to firm peaks, then slowly pour in the syrup in a thin stream, whisking all the time, until finished. Keep whisking for a few minutes until the meringue has cooled. Spoon the meringue into a piping bag with a round nozzle. Pipe little blobs then pull upwards to leave a peak on each one. Finish the meringue with a blowtorch to give a pale golden effect (or flash under a hot grill).
ITALIAN MERINGUE
Italian meringue is made with hot sugar syrup rather than regular sugar. This starts to cook and stabilise the egg white, so it needs no further cooking in the oven. You'll need a sugar thermometer to get the right consistency for the syrup.
PER SERVING
527 kcalories, protein 6.4g, carbohydrate 67.2g, fat 26.6 g, saturated fat 11.4g, fibre 0.9g, salt 0.57 g
Recipe from olive magazine, February 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1094642/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 375g sweet pastry
- 3 tbsp cornflour
- 100g golden caster sugar
- 2 large lemons , zested and juiced
- 85g butter , cut into pieces
- 3 egg yolks , plus 1 whole egg
- 3 tbsp limoncello
FOR THE ITALIAN MERINGUE
- 200g golden caster sugar
- 4 egg whites
Buy ingredients
Search Good Food
Roast chicken with pancetta & ricotta stuffing balls
A classic roast chicken is made extra special with these Italian stuffing balls
1
rating
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
Cook 50 mins
plus chillingIngredients
- 375g sweet pastry
- 3 tbsp cornflour
- 100g golden caster sugar
- 2 large lemons , zested and juiced
- 85g butter , cut into pieces
- 3 egg yolks , plus 1 whole egg
- 3 tbsp limoncello
FOR THE ITALIAN MERINGUE
- 200g golden caster sugar
- 4 egg whites
PER SERVING
527 kcalories, protein 6.4g, carbohydrate 67.2g, fat 26.6 g, saturated fat 11.4g, fibre 0.9g, salt 0.57 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
28 February 2011
chalkers1969 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 April 2011
Amanda commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 April 2011
Amanda rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 April 2013
Kat commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.