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.