Limoncello Meringue Pie
Limoncello Meringue Pie
8 - 10 people
20 min
No dinner with family or friends is complete without a delicious dessert. This Limoncello Meringue Pie checks all the boxes - crunchy, creamy, full of flavor, yet light enough to conclude a meal. You’ll regret having to share it.
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Ingredients and Method
Ingredients
- 1 cup Amaretti Cookies
- 8 oz. Butter
- 3/4 cup Almond Cream (from Sicilian Cream Trio)
- 3 oz. Limoncello Vinegar
- 3/4 cup Orange Juice
- 3/4 cup sugar
- 3 lg. egg yolks
- 3 lg. egg whites
Method
- Crumble the Amaretti Cookies in a food processor.
- Melt half of butter in a pan and mix it with the crumbled cookies and Almond Cream from our Sicilian Cream Trio.
- Press the mixture onto the bottom of a cake tin (10-inch) and allow to set in the refrigerator.
- Heat Limoncello Vinegar together with the orange juice and remaining butter.
- Stir three egg yolks and 1⁄4 cup sugar into a mixture. Mix the warm Limoncello Vinegar mixture into the egg mixture.
- Stir au-bain marie until a thick cream emerges. Allow to cool in the refrigerator.
- Whisk the egg whites with remaining sugar until stiff.
- Remove the pie crust from the refrigerator and pour the Limoncello Vinegar cream on top.
- Transfer the whisked egg whites to the pie and torch until nice and brown.