Limoncello scented Lemon Meringue Pie
Ingredients
- Pie crust (recipe to follow)
- For Filling:
- 1 Cup Water
- 5 Large Egg Yolks (you will use the egg whites for the meringue later)
- 1 1/4 Cup Granulated Sugar
- 1/3 Cup Cornstarch
- 3/4 Cup Lemon Juice
- 3 Tbsp Lemon Zest
- 1/4 tsp Salt
- 3 Tbsp Unsalted Butter
- For Meringue:
- 5 Large Egg Whites
- 1/2 tsp Cream of tartar
- 1/2 Cup Granulated Sugar
- 1/8 tsp Salt
- For the Limoncello Garnish:
- 1 Cup Limocello
- 1/2 Cup Water
- 1/4 Cup Sugar
- The zest of 2 lemons, peeled off with a channel knofe into long strips
Instructions
- Par-bake the pie crust: Roll out the dough and fit into a 9 inch pie pan. Poke the bottom lightly with a fork. Then spray with pan spray and line the inside of the dough with foil, place dry beans or rice in the foil to weigh the crust down, so it will stay in place and maintain its shape. Bake at 375, until the crust is lightly browned (about 15 minutes). Remove the foil and beans. You can Work on the filling and meringue while this is baking. When done, reduce temperature to 350.
- Make the Limoncello Garnish: Boil the limoncello, water, sugar and zest until it becomes a syrup and the zest becomes limp and almost translucent. Set aside to cool.
- Make the Filling: Mix the corn starch with a little water to make a slurry. Whisk together the sugar, water, juice, salt, and lemon zest in a pot. Bring to a boil over medium high heat. Meanwhile, whisk the egg yolks in a mixing bowl. Slowly drizzle the hot liquid into the egg yolks while whisking until both are the same temperature, transfer it back into the pot and return to the stove. Stir continuously until it begins to thicken. Whisk in the cornstarch and allow the mixture to thicken. Be careful not to overcook the eggs or they will become scrambled. When thick, transfer to the pie crust and smooth out.
- Make the meringue: In a stand mixer with a whip attachment, whip the egg whites and cream of tartar until frothy. Add in the sugar and salt. Continue whipping until stiff peaks appear. Do not over-whip or it will break down. You can either spread the meringue with a rubber spatula or pipe on top with a pastry bag and tip.
- Bake the pie for 20 to 25 minutes. The top should have a golden brown hue. You can tent it with foil if it gets too dark too quick. Remove from the oven. Let it rest for about an hour. Refrigerate for about 3 to 4 hours so it has time to set up solidly enough to cut. Drizzle with the limoncello syrup and drape the zest from the limoncello evenly over the top of the pie or garnish as you are serving.
Notes
Parbaking the crust is a vital step. Due to the moisture content of the filling, the crust will absorb that moisture and come out soggy if not pre-baked. The baking provides a vapor barrier of sorts.
You don't have to use cream of tartar. But, it helps stabilize the meringue. Without it, the egg whites can weep and collapse too soon. With it, the pie can last days in the fridge. If you are going to eat it all in one sitting, it's not as big a concern.
When topping with meringue, it's a good idea to make sure the egg whites go all the way to the edge of the pie. Otherwise, they will pull away from the edge when cooking, leaving gaps.
Another tip: Don't let the filling completely cool before topping with the whites. A little heat (not too much) will allow the bottom of the whites to slightly melt into the filling. This prevents the top from separating, which we have all seen.
When making the crust, it's best to make it ahead of time, even the day before. It works best if refrigerated, giving the gluten time to relax and the dough to become firm.
We added the corn starch to the filling after we started cooking. Most recipes start by boiling it in the water and lemon. Either method works. But, you have to watch the pot more closely if it is in the initial boil. The choice is yours.