I’m happy to say that our lemon tree is now giving us constant supply of lemons. Having said that though, I need to keep finding ways of using up all the lemons. So far, I’ve managed to use them up in mostly sweets and desserts. Hey, what can I say? My family love desserts :p
I found this recipe in one of my many Women’s Weekly cookbooks. I’ve made lemon curd many times before and I usually use the same recipe but I thought I’d try this one as it also uses limoncello. I like this recipe too. It’s not as tart and it’s a little sweeter. This recipe states that you should make the curd the day before, unfortunately, I wasn’t quite so organised. I let the curd chill in the fridge for a few hours before using it. It was still a little runny but it didn’t affect the flavour or the final outcome.
I used a blow torch for the meringue on top, however if you don’t have a torch, you can place in a hot oven (240degc) for a couple of minutes until the meringue gives a nice brown colour.
- 260g plain flour
- 40g icing sugar
- 185g cold unsalted butter, chopped coarsely
- 1 egg yolk
- 2 tsp iced water, approx.
- 3 egg whites
- 165g caster sugar
- 3 egg yolks
- 110g caster sugar
- 1tsp finely grated lemon zest
- 60ml lemon juice
- 90g cold unsalted butter, chopped
- 1 tbs limoncello liqueur
Make the limoncello curd:
- Whisk egg yolks and sugar in medium heatproof bowl until pale and thickened slightly.
- Add the zest and juice, stir over medium saucepan of simmering water about 10-12 minutes or until mixture coats the back of a spoon.
- Remove from heat, gradually whisk in butter until combined between additions.
- Stir in limoncello; cover, refrigerate overnight.
Make the pie :
- Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients cling together. Turn dough into floured surface, knead gently until smooth. Wrap pastry in plastic. Refrigerate for 30 mins.
- Grease two 12 hole mini muffin pans. Roll out the pastry between sheets of baking paper until about 5mm thick. Cut out 6cm rounds then press into holes of the pan. Prick base of cases with a fork. Refrigerate 30mins
- Meanwhile, preheat oven to 220degC
- Bake cases about 8-12mins then stand for 5 minutes before transferring to wire rack to cool.
- Beat egg whites ina small bowl with electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additons.
- Divide the limoncello curd into cases.
- Spoon meringue mixture into piping bag fitted with 1cm plain tube. Pipe meringue over curd.
- Use a blow torch to brown the meringue.