Tuesday, 28 June 2011

Limoncello Meringue Pies

I got a wonderful book for my birthday last year - The Australian Women's Weekly High Tea. It is full of wonderful treats, and I have made a number of the goodies out of it.

I had a number of lemons that I needed to use up, so I decided to make these cute little limoncello pies. The limoncello curd filling was easy to make. Whisk together 3 egg yolks and 1/2 cup caster sugar until pale and thick. Whisk in 1/4 cup of lemon juice and 1 teaspoon lemon zest and stir over a saucepan of simmering water until the mixture coats the back of a spoon (12 minutes). Remove from the heat and and gradually whisk in 90g of cold butter until combined. Stir in 1 tablespoon of limoncello and chill.

The rest was really straightforward, although time consuming. I only had one 12-hole mini muffin tin; the process would have been much quicker if I had another tin. Basically, you make a sweet short pastry that you press into the mini muffin pan and chill. Then bake the cases until golden and cool.

Make a meringue with egg whites and caster sugar. Spoon the limoncello curd into the tarts and top with a swirl of meringue. Pop it into a hot oven and cook until the meringue is just set.

These were so, so delicious. I couldn't stop eating them! Yum! Even though these are a little more fiddly to make, they are totally worth making.


  1. Your's look gorgeous! I made these on the weekend and it ended up taking hours... My meringue didn't peak into swirls like your but looked just like them :) I made a double batch of everything but ended up with heaps of leftover curd and meringue, so I made another tart with the leftovers! Well done on your beautiful tarts xx

  2. Thanks! Yes, I agree, they do take a while. Although, I have now invested in another mini-muffin tin which should speed up the process. Great idea for the leftover curd, I will try that out next time I make these. Thanks for your comment!