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.
8 - 10 Servings
20 min
Limoncello Meringue Pie
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
Preparation
- 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.
