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


  • 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


  1. Crumble the Amaretti Cookies in a food processor.
  2. Melt half of butter in a pan and mix it with the crumbled cookies and Almond Cream from our Sicilian Cream Trio.
  3. Press the mixture onto the bottom of a cake tin (10-inch) and allow to set in the refrigerator.
  4. Heat Limoncello Vinegar together with the orange juice and remaining butter.
  5. Stir three egg yolks and 1⁄4 cup sugar into a mixture. Mix the warm Limoncello Vinegar mixture into the egg mixture.
  6. Stir au-bain marie until a thick cream emerges. Allow to cool in the refrigerator.
  7. Whisk the egg whites with remaining sugar until stiff.
  8. Remove the pie crust from the refrigerator and pour the Limoncello Vinegar cream on top.
  9. Transfer the whisked egg whites to the pie and torch until nice and brown.