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Limoncello Meringue Pie Recipe

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This recipe for Limoncello Meringue Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Randy Dillard
Added: Tuesday, December 16, 2008


1 frozen pie crust
5 tablespoon cornstarch
cup cold water
6 large egg yolks
2 tablespoons lemon zest
2 tablespoons unsalted butter
4 large egg whites
1 cups sugar
1 cup milk
1/8 teaspoon salt
2/3 cup lemon juice
1 tablespoons Limoncello
teaspoon cream of tartar
6 tablespoons confectioners' sugar

Preheat oven to 325 F. Cook pie crust according to package directions. Combine sugar, cornstarch, milk, water and pinch of salt in a large sauce pan, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, whisk in eggs yolks, 2 at a time. Slowly and whisking constantly, add the lemon juice, zest and Limoncello. Add butter in pieces, one at the time. Remove from heat and pour into prepared crust. Beat the egg whites, cream of tartar and remaining salt until soft peaks form. Beating constantly, gradually add confectioner's sugar and beat until stiff peaks form. Spread meringue over pie filling. Cook until set and golden brown, 14 - 16 minutes.




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