A retro sweet revival- Limoncello meringue pie
It’s light, squashy, lemony and it is back with a splash of Limoncello
Ingredients (serves 12)
Prep time: 40 minutes; Cooking time: One hour
For the pastry:
250g plain flour
For the filling:
75g caster sugar
5 egg yolks
For the meringue:
5 egg whites
225g caster sugar
- Start with the pastry case first. Rub the butter into the flour to resemble fine breadcrumbs, then bind together with enough cold water to make a soft but not sticky dough
- Place in the fridge to rest for half-an-hour. Preheat the oven to 160degC/320F/Gas mark 4. Grease and flour a loose bottomed 30cm (12in) round fluted tin
- Roll the flour out on a lightly floured surface and use to line the baking tin. Roll over the top of the tin to neaten the edges
- Prick the base with a fork and line with foil. Pop in the oven to bake blind for 15 minutes
- Remove the foil and pop back in for a further five minutes. The pastry should be light, golden and appear dry
To make the filling:
- Zest the lemons and place in a saucepan with the water. Slowly bring to simmering point while you measure out the other ingredients
- Mix the cornflour and sugar together with the Limoncello to make a smooth paste
- Keep adding spoons of the boiling zest liquid to the cornflour until this mixture is warm
- Pour into the saucepan and bring back to simmering point, stirring all the time to prevent lumps from occurring
- Remove from the heat and juice and strain the lemons and add to the pan along with the yolks and butter. Beat until smooth. Pour into the baked pastry case
- For the meringue, whisk the egg whites to form stiff peaks, then gradually add all the sugar a little at a time
- Using two soup spoons, place large dollops over the lemon filling, and using a small palette knife, join the meringue dollops together. Place in the oven to bake for 30-40 minutes
Leah’s tip - Allow the pie to cool and set for at least an hour or so before serving. This recipe is still great if made the day before
Q.I always rest my pastry before baking, but why?
A.Resting pastry before baking allows gluten to relax and, in turn, prevents it from shrinking when cooking.
Q.What is the best way to whisk egg whites?
A.Ideally, it you would begin with a big copper bowl, but any metal or glass bowl will do. Ensure it is free from any traces of grease – you can do this by rubbing the inside of the bowl with kitchen paper dipped in vinegar.
Then begin by whisking the egg whites slowly and gradually increasing the speed as egg whites foam more and more. Always add sugar a spoon at a time and not all in one go.