ITALIAN LIMONCELLO MERINGUE PIE
Lemon meringue tart is a shortcrust pastry with lemon and meringue in which the tart flavor of lemon marries wonderfully with the sweetness of baked Italian meringue!
A marriage of flavors that explodes in the mouth at the first taste!
At least once in your life you MUST try it, I am sure you will fall in love with it just as I did!
Making it is easier than it looks so I strongly urge you to make it, then serve it!
Why You’ll Love This Recipe
- Flavor Harmony: The tartness of lemon contrasts beautifully with the sweetness of meringue.
- Elegant Presentation: The toasted meringue creates a stunning visual appeal.
- Versatile Dessert: Ideal for special occasions or a weekend indulgence.
Cooking Time
- Preparation Time: 45 minutes
- Cooking Time: 1 hour 20 minutes
- Cooling Time: 1 hour
- Total Time: 3 hours 5 minutes
- Servings: 6
Ingredients
For the Limoncello Custard:
- Milk: 2 cups
- Granulated Sugar: 1/2 cup
- Egg Yolks: 4
- Cornstarch: 1/4 cup
- Lemon: 1, grated
- Limoncello: 1/4 cup
For the Shortbread Crust:
- All-Purpose Flour: 2 cups
- Unsalted Butter: 2/3 cup, softened
- Powdered Sugar: 1/2 cup
- Egg Yolks: 2
- Lemon: 1, grated
- Vanilla Extract: 1 tsp
For the Meringue:
- Egg Whites: 6
- Granulated Sugar: 2 cups
Step-by-Step Method
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
2. Prepare the Shortbread Crust
- In a large bowl, combine flour, powdered sugar, lemon zest, and butter. Mix until the texture resembles breadcrumbs.
- Add egg yolks and vanilla extract. Mix until the dough comes together.
- Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Prepare the Limoncello Custard
- Heat milk with lemon zest in a saucepan over medium heat. Do not boil.
- In another saucepan, whisk egg yolks with sugar until light. Gradually add cornstarch while mixing.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Place the mixture over medium heat and stir until thickened.
- Remove from heat and stir in limoncello. Cover with plastic wrap, pressing it against the surface, and cool.
4. Bake the Shortbread Crust
- Roll out the dough and press it into a greased tart pan. Trim edges and fold down sides for a double layer.
- Line with parchment paper, add baking weights, and bake for 30 minutes.
- Remove weights and bake for another 20 minutes until golden. Cool completely.
5. Prepare the Meringue
- Beat egg whites until frothy with an electric mixer. Gradually add sugar in two portions, beating until stiff peaks form.
- Transfer meringue to a pastry bag fitted with a star tip.
6. Assemble the Tart
- Spread the cooled limoncello custard evenly over the shortbread crust.
- Pipe the meringue in decorative patterns over the custard.
7. Toast the Meringue
- Preheat the oven’s grill setting. Place the tart on the highest rack and toast meringue until golden, watching carefully.
8. Cool and Serve
- Cool the tart completely before slicing. Dust with powdered sugar for a finishing touch, if desired.
Tips for Success
- Chill the Dough: Resting the shortbread dough prevents shrinkage during baking.
- Custard Consistency: Stir constantly to avoid lumps, and use medium heat for smooth results.
- Meringue Perfection: Ensure your bowl and beaters are grease-free for optimal meringue peaks.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 7 g |
| Carbohydrates | 60 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Fiber | 1 g |
| Sodium | 80 mg |
A Slice of Heaven
This Lemon Meringue Tart is a delightful combination of crisp, creamy, and fluffy textures. Perfect for citrus lovers, it’s a dessert that will leave everyone asking for seconds. Buon appetito! 🍋✨
Italian Limoncello Meringue Pie
Ingredients
For the Limoncello Custard:
- Milk: 2 cups
- Granulated Sugar: 1/2 cup
- Egg Yolks: 4
- Cornstarch: 1/4 cup
- Lemon: 1 grated
- Limoncello: 1/4 cup
For the Shortbread Crust:
- All-Purpose Flour: 2 cups
- Unsalted Butter: 2/3 cup softened
- Powdered Sugar: 1/2 cup
- Egg Yolks: 2
- Lemon: 1 grated
- Vanilla Extract: 1 tsp
For the Meringue:
- Egg Whites: 6
- Granulated Sugar: 2 cups
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Shortbread Crust
- In a large bowl, combine flour, powdered sugar, lemon zest, and butter. Mix until the texture resembles breadcrumbs.
- Add egg yolks and vanilla extract. Mix until the dough comes together.
- Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Limoncello Custard
- Heat milk with lemon zest in a saucepan over medium heat. Do not boil.
- In another saucepan, whisk egg yolks with sugar until light. Gradually add cornstarch while mixing.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Place the mixture over medium heat and stir until thickened.
- Remove from heat and stir in limoncello. Cover with plastic wrap, pressing it against the surface, and cool.
Bake the Shortbread Crust
- Roll out the dough and press it into a greased tart pan. Trim edges and fold down sides for a double layer.
- Line with parchment paper, add baking weights, and bake for 30 minutes.
- Remove weights and bake for another 20 minutes until golden. Cool completely.
Prepare the Meringue
- Beat egg whites until frothy with an electric mixer. Gradually add sugar in two portions, beating until stiff peaks form.
- Transfer meringue to a pastry bag fitted with a star tip.
Assemble the Tart
- Spread the cooled limoncello custard evenly over the shortbread crust.
- Pipe the meringue in decorative patterns over the custard.
Toast the Meringue
- Preheat the oven’s grill setting. Place the tart on the highest rack and toast meringue until golden, watching carefully.
Cool and Serve
- Cool the tart completely before slicing. Dust with powdered sugar for a finishing touch, if desired.
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