Limoncello Lemon Meringue Pie

Lemon meringue pie has always been a favorite in this house, but mastering the art of the filling has not always been a successful endeavor for me. I can’t even count the number of times I would slice into the pie, only to have the whole filling collapse into a puddle of mush. So, to counteract that, I would overcook the filling, and end up with a rubbery, lumpy custard that would stick to the roof of your mouth like peanut butter. It was always “hit or miss” for me, which was frustrating, because I really wanted to be able to make a pie that would come out perfect each and every time (without having to resort to using a boxed pudding mix). Then I came across this recipe. The addition of Limoncello caught my eye. But, my gut reaction was, “Why bother? I’m never going to get this right.” Curiosity got the best of me and I gave it a whirl; and I’ve been using this recipe ever since, without “any” filling failures (say that 10 times fast). Yes, I know what you are going to say, there’s beading on my meringue so I still have not yet perfected the pie. Probably not, as far as appearance goes. But taste and texture can’t be beat. (I’ll work on the beading issue at another time.) The custard is a perfect balance of lemony sweet and tart; and the meringue is billowy, light and fluffy. The filling sets up beautifully each and every time I make it; and I’ve yet to have the meringue collapse. But, more important, this is, by far, the best tasting Lemon Meringue Pie we’ve ever had. 

Missing from photo: butter

You will need a pre-baked pie crust, which is not included in this recipe. 

In large saucepan, combine the granulated sugar, cornstarch, milk, water and a pinch of salt. Whisk to combine. Over medium heat bring to a simmer, whisking occasionally. As the mixture simmers, it will begin to thicken and turn clear (4 to 5 minutes). 

Pour 1/2 cup of the hot mixture into egg yolks and whisk together (tempering to bring egg yolk to temp of hot mixture). 

Then pour this into rest of hot mix in the saucepan. 

Slowly add the lemon juice, whisking constantly, and add the zest and liqueur. 

Add the butter, 1 piece at a time. Whisking constantly, return to a simmer. 

Continue stirring and simmering just until mixture starts to come to a rolling boil (6 to 8 minutes more).

Immediately remove from the heat and pour into prepared pie crust.

Preheat oven to 325° F. 

In large bowl, beat the egg whites, cream of tartar and a pinch of salt, with electric mixer until soft peaks form. Beating constantly, gradually add the powdered sugar and beat until glossy stiff peaks form. Be careful not to overbeat, as this will make the meringue difficult to spread.

Spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife, or the back of a spoon.

Cook meringue in preheated oven until set and golden brown, 14 to 16 minutes.
Transfer the pie to a wire rack to cool completely (about 1 hour), then refrigerate at least 5 hours before serving. (Yes, the recipe does call for refrigeration, so I guess some beading is inevitable.)

 
LIMONCELLO LEMON MERINGUE PIE
Source: Emeril.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pre-baked pie crust
• 1- 1/4 cups granulated sugar
• 5 Tablespoons cornstarch
• 1 cup milk
• 1/2 cup cold water
• Salt
• 6 large egg yolks   
• 2/3 cup fresh lemon juice
• 2 Tablespoons lemon zest, finely grated
• 1-1/2 Tablespoons Limoncello lemon liqueur
• 2 Tablespoons salted butter, cold, cut into pieces
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 8 Tablespoons powdered sugar, sifted

DIRECTIONS:

1. Combine the granulated sugar, cornstarch, milk, water and a pinch of salt in a large  saucepan, whisk
    to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture simmers,
    it will begin to thicken and turn clear (4 to 5 minutes).  Pour some of the hot mixture (approx 1/2 cup)
    into egg yolks and whisk together, then pour this into rest of hot mix in saucepan (tempering to bring
    egg yolk to temp of hot mixture).  Slowly add the lemon juice, whisking constantly, and add the zest
    and liqueur. Add the butter 1 piece at a time and, whisking constantly, return to a simmer. Continue
    stirring and simmering just until mixture starts to come to a rolling boil (6-8 min more).  Immediately
    remove from the heat and pour into the prepared pie crust.
2. Beat the egg whites, cream of tartar and remaining pinch of salt in a large bowl with an electric mixer
    until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy
    stiff peaks form, being careful not to overbeat, as this will make the meringue difficult to spread.
3. Spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry
    edges. Make decorative peaks in the meringue using a dull knife or the back of the spoon.
4. Cook meringue in a preheated 325° oven until set and golden brown, 14 to 16 minutes.
5. Transfer the pie to a wire rack to cool completely (about 1 hour), then refrigerate at least 5 hours
    before serving.

Servings: 8